- 6 lambchops
- 2 tablespoons oil
- 2-3 tablespoons chopped rosemary
- 3 tablespoons mint jelly
- clove garlic
- tablespoon flour
- 1 1/2 cups lamb broth (from a cube or stock)
Grind garlic and rosemary in a pestle with the oil. Spread it on the top of the chops and cook them in a little olive oil for about 7 minutes a side. Remove from pan and pour off all but 2 tablespoons of oil. Add the flour and cook a couple of minutes. Add the broth and the mint jelly and cook over low heat until slightly thickened. Pour over chops.