Bunches of redcurrants tied with chives provide a strong colure contrast to glazed of lamb.


Serves  4-6

45ml/3 tbsp redcurrant jelly

5ml/1 tsp wholegrain mustard

2 best ends of lamb , each with chops trimmed of all fat

120ml/4fl oz/ ½ cup red wine

120ml/4fl oz / ½  cup stock or water  salt and ground black pepper

For the garnish

4-6 chives, wilted

8-12 small bunches of redcurrants

1 place the redcurrant jelly with the mustard in a small microwave proof

Bowl and microwave on High for 1-2 minutes, stirring, once, until the jelly has melted . Brush the mixture over the lamb.

2 place the racks or upturned saucer in microwave proof  shallow dish. Microwave on High for 18 22 minutes , or until cooked to your taste, rotating the dish and basting the lamb four times during cooking.  Transfer the lamb to a warm platter , loosely cover it with foil and allow to rest for minutes.

3 Drain the fat from the roasting dish, leaving thr sediment bhind. Stir in the red wine and Microwave on high 2-3 minutes, until most of the liquid has evaporated.

4 Add the stock or water Microwave on high for 3-4 minutes until reduced and  very slightly syrupy. Season, strain into a sauceboat and keep hot.

5 Wrap the chives around the redcurrant stems tie them in a  neat  knot and then trim the ends. Make four bunches of redcurrant in this  way . carve the lamb into cutlets, arrange them on four  or six dinner plates and spoon over a little of the sauce. To complete the dish , garnish with the redcurrant bunches.


This recipe is suitable for cooking in a combination microwave. Follow the oven manufacture’s timing guide for good results.