8 LAMB CHOPS
2 CLOVES GARLIC
FRESH ROSMARY
SALT & BLACK PEPPER TO TASTE
1 TABLESPOON OIL
1 TABLESPOON PLAIN FLOUR
150ml RED WINE
200ml VEGETABLE STOCK
1 TEASPOON REDCURRANT JELLY

Wash and finely chop the rosemary
Heat the oil in a fry pan.
Cut the garlic cube in half and rub the cut side over both sides of the chops place in the fry pan and sprinkle  half the rosemary over them.
Cook in batches for 5 to 6mins each side or until cooked to your preference.

Keep warm in a serving dish and remove the pan from the heat.

Blend the flour thoroughly into the pan juices then gradually add the wine, stock, and jelly.
Stir frequently and boil until slightly thickened.

Pour over the chops and sprinkle the remaining rosemary on top.