To make jam:

Combine currants, lingonberries and water in a heavy bottomed saucepan. Bring to a boil and cook for 10 minutes.

Add sugar and lemon juice. Cook on a high simmer until thickened to jam consistency, stirring frequently, about 35 minutes.

To make lamb:

Combine 2 tablespoons of the oil with the garlic, black pepper, rosemary and lamb chops. Toss to combine and marinate for 30 minutes.

In a deep skillet, heat the remaining oil. Add lamb chops and sear on high heat until browned on both sides.

Pour out the oil, but save it for later use.

Add chicken broth and salt. Bring to a boil. Reduce to a simmer and cook for 45 minutes.

Meanwhile, heat the saved oil in a skillet. Add onion and cook until caramelized and golden brown.

Remove lamb chops from skillet and add jam. Boil on high heat for 5 minutes. The sauce will have thickened to a rich & thick gravy.

Reduce heat to low. Return meat to skillet and coat the chops with the sauce. Add caramelized onions and stir to combine.