Lamb with Spiced Redcurrant Sauce
Plump lamb chops served with a fruity sauce flavoured with spicy cumin, coriander and paprika.
- 1 Mix the spices together and place half the mixture in a saucepan with the wine and sugar. Rinse the redcurrants, reserving a few sprigs for garnish, and add the rest to the saucepan. Bring the mixture to the boil and simmer for 15 minutes.
- 2 Rub the reserved spices over the lamb chump chops, season well with salt and grill them for 6 minutes, turning once. Serve the lamb with French beans, buttered new potatoes, tossed with chives, and the reserved redcurrants.
- 3 Pour over the redcurrent sauce or serve separately.