I haven’t been writing lately. It has been a hectic time at work and I have been putting in 80 plus hours a week. I am constantly at a computer but not for blogging. Hubby and I were starting to go off track a little in that we had got bored with our meals and I was constantly tired by the time I got home so it was easier to pick up takeaways a coupe of times a week. Not a good way to be heading in to winter! So this weekend is mostly a weekend off from work and we are getting back on track. We found this recipe in the Dom Post – New World Recipe – a few weeks ago and it has become one of our new dishes.
Tuscan Lamb Chops
6 lamb loin chops , half a cup red or white wine ,1 teaspoon Tuscan seasoning mix , 1 lamb stock cube crumbled or 1 tsp lamb or beef stock powder and quarter cup cranberry jelly.
Preheat oven to 180 degrees . Place one or two lamb chops on a piece of foil large enough o completely enclose the chop. On to the lamb in each parcel pour over a little wine, some Tuscan seasoning mix and stock powder and place a tablespoon of cranberry jelly on top.
Fold up the foil to enclose the lamb and seal slightly. Refrigerate for one to six hours to marinate. Bake for 35 mins. Stand for 5 minutes and serve with peas and mashed potatoes.