Make the most of the superb sharpness of blackcurrants during their summer season. They are particularly good with lamb, because their natural acidity acts as a foil to the lamb's fattiness. The easiest way to remove fresh blackcurrants from their stalks is to run a fork down the stem.
SERVES 4
4 lamb chump chops, each weighing about 225 g (8 oz)
1 medium onion, skinned and chopped
15 ml (1 tbsp) chopped fresh rosemary
15 ml (1 tbsp) chopped fresh parsley
grated rind of 1 lemon
300 ml (1/2 pint) apple and blackcurrant juice
15 ml (1 tbsp) blackcurrant jelly
50 g (2 oz) blackcurrants, stripped
30 ml (2 tbsp) fresh soured cream
1. Dry fry the chops in a large non-stick frying pan until brown and sealed on both sides.
2. Add the onion, rosemary, parsley and lemon rind, lightly fry for 2 minutes, then pour in the apple and blackcurrant juice. Simmer gently, covered, for 20-25 minutes until the chops are tender.
3. Remove the chops from the pan, put on to a warmed serving plate and keep hot.
4. Add the blackcurrant jelly and most of the blackcurrants to the pan, then boil the juices to reduce by half.
5. Add the soured cream and reheat gently, then pour over the chops.
6. Serve garnished with the remaining blackcurrants. Accompany with creamed potatoes and sliced carrots.
