Quick roast lamb

• new potatoes↗400g g
• Chantenay carrots↗250g g

  or large carrots cut into big chunks

• oil1 tbsp tbsp

  plus a little more for the lamb

• sprig rosemary↗1

  leaves chopped

• red wine↗100ml ml
• lamb stock↗100ml ml

  (from a cube is fine)

• redcurrant jelly↗
• lamb chops↗4

  or cutlets

• green beans↗

  or other veg, to serve

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7. Put the potatoes and carrots onto a baking tray, toss with the oil and rosemary, then season well. Roast for 15 mins on the top shelf until the veg is golden and almost tender.

2. 2

   Meanwhile, make the gravy. Put the wine and stock into a small pan, then boil until reduced by about two-thirds. Stir in the redcurrant jelly, season and keep warm.

3. 3

   Rub the lamb in a little oil, then season. Tuck the lamb in amongst the veg, then return to the oven for 8-10 mins, turning the lamb halfway through. Serve with the redcurrant gravy and some green veg.