The honey in the marinade makes these caramelize superbly. And its so flavorful that you can cut the refrigeration time in half and still end up with a delicious result.
340 grams Red currant jelly
1/3 cup Chicken stock
2 tbsp Rosemary leaves
8 Lamb loin chops
1 Salt & pepper to serve
Lay chops down flat, side by side a a medium size square casserole dish.
Mix other ingredient and pour over chops. Coat well, both sides and place in the fridge to marinate over night (or a least 2 hours).
BBQ or pan fry chops over medium heat, reserving marinade liquid. Cook to liking- remove, cover and allow to rest.
Now add liquid to pan, bring to boil and stir occasionally until sauce has slightly reduced. Serve with salad and baked spuds.
Quite a sweet marinade, probably nice with chicken or pork. But I have to say, next time I think I’ll use the same flavours- but assemble it differently. Use the same marinade with a fillet of lamb. Incorporate the crunchy thyme potatoes, blanched beans, semi roasted tomatoes, shaved Spanish onion, slices of sweet lamb fillet, zesty gremolata into a delicious warm salad. Anyway- it’s fun playing around with different flavours.
Adapted from cookpad.com