1- Tablespoon redcurrant jelly, warmed
1/3- cup orange juice
2-tablespoon olive oil
2-tablespoon wholegrain mustard
1-tablespoon fresh rosemary leaves
8- Lamb chump chops
1kg baby cut potatoes, halved
350g carrot batons
500g frozen peas
50g butter, chopped
Salt and pepper
Combine the redcurrant jelly, juice, oil, mustard and rosemary in a small bowl.
Grill the lamb, brushing with redcurrant mixture, until browned both sides and cooked as desired.
Meanwhile, boil, steam or microwave the potatoes, carrots and peas, separately, until tender; drain. Mash the hot potatoes with butter until smooth. Season with salt and pepper.
Serve the lamb with potato, carrots and peas.