This used to be a regular favorite, until we found we could no longer find anywhere nearby that stocks jars of redcurrant sauce (the sauce, not the jelly). Oh well, trying this evening with red pepper sauce instead, and cherry sauce also works quite well.
Fry a sliced onion, then brown your lamb - chops, steaks, shanks, whatever takes your fancy. Add a measure of stock and a jar of sauce and simmer long and slow until the meat is tender.
Finish off by thickening the remaining sauce (it will probably have reduced during cooking) with a spoonful of corn starch.
Serve with potatoes and veggies of choice.