Ingredients
1 pkt Continental French Onion Hot Pot Casserole base
8 lamb loin chops
1 1/2 cups redcurrant jelly
1 1/2 cups hot water
1 tspn rosemary
Preparation
Brown chops in a little oil. Meanwhile in a large casserole dish place hotpot, redcurrant jelly and rosemary. Just before chops are browned add the hot water to casserole, stir to combine. Add the browned chops and cover, bake for 1 hour
If freezing, only bake 1/2 an hour then another 1/2 an hour on baking sheet once thawed with a little of the sauce over them
