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21 December 2012,01:21 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Dry fry the chops in a large non-stick frying pan until brown and sealed on both sides.
  • Add the onion, rosemary, parsley and lemon rind, lightly fry for 2 minutes, then pour in the apple and blackcurrant juice.
  • Simmer gently, covered, for 20-25 minutes until the chops are tender.
  • Remove the chops from the pan, put on to a warmed serving plate and keep hot.
  • Add the blackcurrant jelly and most of the blackcurrants to the pan, then boil the juices to reduce by half.
  • Add the soured cream and reheat gently, then pour over the chops. Serve garnished with the remaining blackcurrants.
  • Accompany with creamed potatoes and sliced carrots.
  • Serve hot straight from the dish.


  • 4 lamb chump chops, each weighing about 225 g
  • 1 medium onion, skinned and chopped
  • 15 ml chopped fresh rosemary
  • 15 ml chopped fresh parsley
  • Grated rind of 1 lemon
  • 300 ml apple and blackcurrant juice
  • 15 ml blackcurrant jelly
  • 50 grams blackcurrants, stripped
  • 30 ml fresh soured cream

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