Serves 4

30 ml (2 tbsp) oil

4 loin lamb chops, trimmed

450 g (1 lb) onions, thinly sliced

2 medium carrots, peeled and thinly sliced or shredded

100 g (4 oz) fresh cranberries

30 ml (2 tbsp) port

30 ml (2 tbsp) redcurrant jelly

30 ml (2 tbsp) stock

salt and freshly ground pepper

7 g (1 tbsp) parsley, chopped

1. Heat the oil in a saute pan or heavy deep frying pan, and brown the chops on each side. Drain and remove.

2. Add the onions and cook slowly over low heat for 10 minutes.

3. Stir in the carrots and cook for a further 5 minutes.

4. Add the cranberries, port, red-currant jelly and stock.

5. Bring to the boil, then add the chops.

6. Shake the pan well, then cover and simmer for 20 minutes, turning the chops after 10 minutes.

7. When the chops are tender, taste for seasoning.

8. The sauce should not be too wet, however, if the cranberries are particularly juicy, remove the chops and keep warm, then boil the liquid rapidly to reduce to a thick glaze.

9. Spoon over the chops and serve garnished with the parsley.