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A great dish for Easter time, and more low cost than roasting a leg of lamb. This is a very different dish made with good, hearty lamb chops. The flavour of the lamb combines so well with pears and rosemary. It can be a one-pot dish with the addition of baby potatoes. A good, economical dish.

Serves 4 - 6

Ingredients

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4-6/7oz lamb chops (new season farm quality assured lamb)

1 tbsp balsamic vinegar

1 dsp soft brown sugar

4 dsp olive oil

6 sprigs fresh rosemary

Freshly ground black pepper

4 small red onions

6 pears – cut into quarters

100g/4oz Parmesan shavings

2 parsnips

25g/1oz butter

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To Serve

1 dsp redcurrant jelly

Method

Preheat the oven to 200°C/400°F/Gas Mark 6. Place the chops to marinate in a dish along with the balsamic vinegar, olive oil, brown sugar and herbs. Coat well and leave to sit for at least 15 minutes. Transfer to an ovenproof dish along with the red onion, cut in halves, and parsnips peeled and cut into chunks and rosemary.

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Pour over all juices from the marinade and cook at the high temperature for 45 minutes, then reduce to 180°C/350°F/Gas Mark 4. Add the pears at this stage and cook for a further 5 minutes until tender.

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Serve hot, sprinkled with shavings of parmesan cheese and thicken with redcurrant jelly for a bright coloured sauce.