Lamb Chops With Red Currants

Served with a sauce of red currants cooked in red wine and spices, this is a decorative and festive dish.

Ingredients

• 4 well-trimmed lamb chops, about 4 1/2 ounces each
• 2 teaspoons cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika

• Black pepper
• 3/4 cup red wine
• 3 tablespoons sugar
• 7 ounces fresh red currants
• 1 bunch watercress

How to make it 

• 1

  Preheat the grill to high. To make the sauce, mix all the spices with a good grinding of black pepper. Put half the mixture into a small saucepan with the wine and sugar, and set the rest aside.
• 2

  Rinse the red currants and reserve a few sprigs for a garnish. Run a fork down the remaining sprigs to remove the red currants; add them to the wine. Bring to the boil over a moderate heat, stirring gently, then lower the heat and simmer for 12 to 15 minutes, or until the liquid is slightly syrupy.
• 3

  Rub the reserved spice mixture into both sides of the lamb chops and grill them for 6 to 8 minutes, turning once. Meanwhile, rinse, dry and trim the watercress, discarding any coarse stems.
• 4

  Pour some sauce onto each plate and place a chop on top. Garnish with the watercress and red currants.

Variation: Fresh or frozen cranberries can be used instead of the red currants.