There is something about cranberries that just gets us into the Christmas spirit. Try it yourself by making these lamb chops with cranberry balsamic glaze.

SERVES 6 // COOK TIME 25 minutes

INGREDIENTS 
For the minty yoghurt
40 g packet fresh mint, leaves picked
1 cup full cream yoghurt
For the cranberry balsamic glaze
1 cup dried cranberries
¼ cup balsamic vinegar 
1 orange, zested and juiced
¼ cup sugar
For the lamb
2 tbsp oil
6 lamb chops

METHOD
For the minty yoghurt
1. Place mint and yoghurt in a food processor and blend until smooth; season to taste. Transfer to a serving bowl and keep in the fridge until ready to serve.
For the cranberry balsamic glaze
1. Cover cranberries with boiling water and soak for 30 min. Drain.
2. Place cranberries in a small pot over medium heat. Add vinegar, zest and juice and sugar. Simmer for 5 minutes, until the sugar has dissolved and the mixture has thickened slightly.
3. Blend half the cranberry mixture with a stick blender or food processor until smooth and mix together with the remaining glaze. Season.
For the lamb
1. Preheat the oven to 200°C.
2. Drizzle lamb chops with olive oil and season.
3. Heat an oven-safe pan over medium-high heat and sear the lamb chops for 2 minutes on each side.
4. Transfer pan to oven and cook for 10-15 minutes, or to preferred level of doneness. Drizzle half the cranberry glaze over the chops 2 minutes before they finish cooking and return to the oven. Keep an eye on the chops at this point, as they can burn easily.
5. Brush lamb chops with more cranberry glaze and serve with minty yoghurt.

Quick Tip: For added crunch, sprinkle a handful of roughly chopped roasted almonds over the lamb to serve.

This shredded beef couscous recipe is the perfect dish to make when you have leftover roast beef! It’s quick, delicious and can be adapted with any meat.