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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a shallow, non-metallic dish, mix together the red wine vinegar and redcurrant jelly. Strip the leaves from the rosemary stalks, set a few aside to garnish, and finely chop the remainder. | 2. Stir into the redcurrant mixture with the garlic. Add the lamb and turn in the mixture; then allow to marinate for 5-10 minutes. | 3. Heat the olive oil in a large frying pan over a medium heat, then add the lamb with its marinade and cook for 15-20 minutes, turning halfway through, until the lamb is done to your liking and the sauce has reduced to a sticky consistency. | 4. Serve the lamb with mashed potatoes and steamed snow peas. Garnish with the reserved rosemary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine vinegar	4	tablespoons		11.324000000000002	0.1609	0.0238	0.0
red currant jelly	2	tablespoons		-	-	-	-
rosemary	6	sprigs		-	-	-	-
garlic clove	2		sliced	-	-	-	-
lamb loin chop	4			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.