8 Lamb chops, about 100g (4oz) each
2 Cloves of garlic
3 Sprigs of fresh Rosemary
1 Tablespoon olive oil
1 Tablespoon plain flour
1 Teaspoon Redcurrant jelly
150ml (1/4 pint) Red wine
200ml (7fl oz) Lamb or vegetable stock
Salt and black pepper
(1) Trim off any excess fat from the chops. Cut the garlic in half, and rub cut side over surfaces of chops. Chop the rosemary and sprinkle half over the chops. Season to taste.
(2) Heat 1 tablespoon olive oil in a heavy based frying pan. Add the chops and cook (in batches if necessary) for 5-6 minutes on each side, or until cooked through. The meat should be slighty pink, but not bloody. Transfer to a hot plate and keep warm.
(3) Blend the flour into the pan juices and cook for 30 seconds. Gradually blend in the wine, stock and jelly and bring to the boil. Stir freqently, and continue boiling until slightly thickened.
(4) Serve chops with the sauce. Sprinkle with remaining chopped rosemary.