Pre-heat oven to 200c. Add the small potatoes and chopped carrots and onions to a medium sized baking tray, add the oil, chopped rosemary, salt and pepper and toss together ensuring all the vegetables are coated. Place in the oven for 12-15 minutes until nicely roasted.
Remove vegetables from the oven and place the lamb chops in to the pan (coating in the juices) continue to roast for 10-12 minutes, turning them halfway through (check after 10 you don’t want to overcook the chops)
When the vegetables and lamb is roasted remove from pan and keep warm. Keep the whole garlic separate. Place pan on to hot hob, squeeze out 4 of the garlic cloves in to the pan and gradually add the wine and and making sure you scrape all the delicious roasted bits off the bottom of the pan, let it bubble away for a few minutes then add the redcurrant jelly and stir until dissolved. Finally add the stock and let it simmer away until reduced and thickened.
To serve, place the lamb and vegetables and a few cloves of whole garlic on a plate and add whatever green vegetables you fancy, pour over the thick gravy.
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