This marinade is a lovely complement to the succulent lamb.
2 lamb chops
1 sprig rosemary
1 garlic clove, bruised
1 tbs. olive oil
1 tbs. red currant jelly
1 tsp. sea salt
1/2 tsp. black pepper
Tip the rosemary, garlic, oil, jelly, salt and pepper is a resealable bag and add the lamb chops. Squelch everything about and chill overnight.
Heat the grill to medium. Cook the lamb for 12-15 minutes, turning once (or to your liking). Transfer to a plate, cover with foil and allow to rest for 5 minutes.
Serves 2
Cooking with Nigella 