4 loin lamb chops, 25 mm (1 in) thick
salt and freshly ground black pepper
100 g (4 oz) made-weight shortcrust pastry, defrosted if frozen
60 ml (4 tbsp) redcurrant jelly
30 ml (2 tbsp) mint jelly
sprigs of mint, to garnish
finely snipped fresh chives, to garnish
1. Trim the chops of excess fat, season them with freshly ground black pepper and allow them to come to room temperature.
2. Meanwhile, make the jelly tartlets: roll the pastry out thinly and cut out 4 x 5 cm /2 in circles with a serrated round pastry cutter. Press each circle into a 4 cm (1 1/2 in) tartlet tin and leave to relax for 1 hour in the refrigerator.
3. Heat the oven to 200C /400F /gas 6. Prick the tartlet shells with a fork and bake for 10 minutes, then lower the heat to 180C /350F /gas 4 and bake for a further 3—5 minutes, checking often to make sure they do not burn.
4. While the tartlet shells are baking, heat the grill without the grid to high and brush the grid with oil. Season the chops with salt and more pepper and brush with oil. Place them on the grid and grill, 7.5 cm /3 in from the heat, until they are cooked to your taste. Turn them once and brush from time to time with oil. Meanwhile, gently heat 30 ml /2 tbls redcurrant jelly.
5. Spoon 15 ml (1 tbsp) mint jelly into each of 2 baked tartlet shells and garnish with mint sprigs. Spoon 15 ml (1 tbsp) redcurrant jelly into each of the remaining shells and garnish with snipped chives.
6. Brush the cooked chops on both sides with the redcurrant glaze and place on a heated serving platter with the tartlets. Garnish with sprigs of mint and serve.