Quick Roast Lamb
This recipe combines succulent lamb chops with flavorful roasted new potatoes and carrots, all served with a rich redcurrant gravy. The tender lamb pairs perfectly with the crispy vegetables, making this dish a delightful feast for any occasion.
— Constant Cookbook
Ingredients
- 400g new potatoes
- 250g Chantenay carrots , or large carrots cut into big chunks
- 1 tbsp oil , plus a little more for the lamb
- 1 sprig rosemary , leaves chopped
- 100ml red wine
- 100ml lamb stock , (from a cube is fine)
- redcurrant jelly
- 4 lamb chops , or cutlets
- green beans , or other veg, to serve
Instructions
- Heat oven to 220C/fan 200C/gas 7. Put the potatoes and carrots onto a baking tray, toss with the oil and rosemary, then season well. Roast for 15 mins on the top shelf until the veg is golden and almost tender.
- Meanwhile, make the gravy. Put the wine and stock into a small pan, then boil until reduced by about two-thirds. Stir in the redcurrant jelly, season and keep warm.
- Rub the lamb in a little oil, then season. Tuck the lamb in amongst the veg, then return to the oven for 8-10 mins, turning the lamb halfway through. Serve with the redcurrant gravy and some green veg.
Yield
Serves 2
Nutrition
- Calories: 606 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.7 milligram of sodium
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