Place 8 lamb chops in a shallow non-metallic dish.
Combine the juice and zest of 1 orange juice, with 1 chopped garlic clove , 1 teaspoon chopped fresh rosemary. Season with salt and pepper and pour over the cutlets.
Turn to coat in the marinade. Cover and allow marinate for at least 1 hour or for up to 24 hours in the refrigerator.
Heat a griddle pan or grill, remove the lamb from the marinade and cook over a medium heat for 4 to 5 minutes each side. Keep warm.
Meanwhile pour the marinade into a small saucepan, stir in 4 tablespoons wine. Add 50 g redcurrant and cook for 5 minutes until very soft. Strain through a sieve to remove the seeds and return to the pan.
Stir in 2 tablespoons redcurrant jelly and heat stirring until the jelly melts and combines with the redcurrant sauce.
Serve spooned over the lamb chops and garnish with a sprig of fresh redcurrants
Notes
Cook's Tips
You can use frozen redcurrants when fresh are not available.
Marinate the lamb for at least 1 hour for maximum flavour.
Alternatively marinate the lamb for up to 24 hours if you want to prepare the dish in advance.
The sauce can also be made ahead of time.
Not suitable for freezing.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)