These peppered lamb chops will make a very tasty supper. If the weather is good they can be cooked on your BBQ for some extra smokey flavours.

Quantities below are to serve two people. Allow about ten minutes for the preperation and 30 for the cooking.

Ingredients for Peppered Lamb Chops

4  lamb chops or cutlets from Morley Butchers
10ml/2tsp whole black peppercorns, crushed
5ml/1tsp dried thyme
Salt
15ml/1tbsp sunflower oil
1 small onion, peeled and finely chopped
150ml/¼pint good, hot lamb stock
15ml/1tbsp redcurrant jelly
Knob of unsalted butter

Cooking Method For Peppered Lamb Chops

If you are cooking on your BBQ dont forget to light the coals early so that you have a really hot grill for your cooking.

In a small bowl mix together the crushed black peppercorns and the thyme. Transfer the mixture to a large, shallow plate.

Place the lamb chops on a chopping board, (lightly oiling them will help the seasoning stick) season with salt and coat on both sides with the peppercorn mix.

Now heat the oil in a non-stick frying pan and cook the chops for 6 minutes on each side. Remember that a thin chop will cook quicker than a thicker one so adjust your times accordingly. Transfer to a warm plate, cover with foil and keep in a warm place.

Add the onions to the frying pan and cook for 3-4 minutes, until the have become translucent, soft and picked up a little colour.

Add the stock to the pan along with the redcurrant jelly, bring to the boil and cook for about 5-6 minutes, or until reduced by half. Remove the sauce from the heat and whisk in the butter.

Serve the chops with the sauce. Parmesan mash and some seasonal vegetables will make a good addition to the plate.

This recipe for peppered lamb chops comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes