lamp chops with rosemary and mint sauce

6 lambchops
2 tablespoons oil
2-3 tablespoons chopped rosemary
3 tablespoons mint jelly
clove garlic
tablespoon flour
1 1/2 cups lamb broth (from a cube or stock)

Grind garlic and rosemary in a pestle with the oil. Spread it on the top of the chops and cook them in a little olive oil for about 7 minutes a side. Remove from pan and pour off all but 2 tablespoons of oil. Add the flour and cook a couple of minutes. Add the broth and the mint jelly and cook over low heat until slightly thickened. Pour over chops.

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