Lamb chops with red currant and mustard sauce

Ingredients

• 4 lamb chops
• 1 nob of butter
• 150 ml beef broth
• 1 tbsp red currant jelly
• 1 tbsp wholegrain mustard

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Preparation

• Fry the lamb chops in the butter, 3 minutes a side, then remove from pan and keep warm. Add the broth and jelly to the pan and boil until reduced by half. Add the mustard and blend well. Serve with leek mashed potatoes.
  
  Wine suggestion: Beaujolais Village

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