Quick roast lamb - Good Food Middle East
When you want the roast experience but haven’t got hours to spare, this version really hits the spot
Ingredients
- 400g new potatoes
- 250g Chantenay carrots, or large carrots cut into big chunks
- 1 tbsp oil, plus a little more for the lamb
- 1 sprig rosemary, leaves chopped
- 100ml red wine
- 100ml lamb stock, (from a cube is fine)
- redcurrant jelly
- 4 lamb chops, or cutlets
- green beans, or other veg, to serve
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