Herby Redcurrant Lamb Chops Recipes

HERBY REDCURRANT LAMB CHOPS

Steps:

• In a shallow, non-metallic dish, mix together the red wine vinegar and redcurrant jelly. Strip the leaves from the rosemary stalks, set a few aside to garnish, and finely chop the remainder.
• Stir into the redcurrant mixture with the garlic. Add the lamb and turn in the mixture; then allow to marinate for 5-10 minutes.
• Heat the olive oil in a large frying pan over a medium heat, then add the lamb with its marinade and cook for 15-20 minutes, turning halfway through, until the lamb is done to your liking and the sauce has reduced to a sticky consistency.
• Serve the lamb with mashed potatoes and steamed snow peas. Garnish with the reserved rosemary.

HERBED LAMB CHOPS

Steps:

• In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops and turn to coat. Let stand for 5 minutes; drain., In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.

LAMB CHOPS WITH REDCURRANT SAUCE AND SAUTé POTATOES

Steps:

• In a saucepan on low heat, mix together the redcurrant jelly and red wine vinegar. Chop up the garlic and rosemary and add them to the sauce. Mix and leave on the heat until there are no chunks of the jelly left (this should take about 5 minutes). When finished put the lamb chops into a shallow dish and pour the sauce on top. Cover with cling film and leave aside for an hour.
• Half an hour before you are ready to serve, peel the potatoes and slice them up into pieces around 1cm thick. Put them in a saucepan of boiling water and cook for 10-15 minutes or until soft. When they are finished, strain the potatoes and fry in oil for 5-10 minutes on either side, ensuring that they are brown and crispy. You can now either put them on a plate under tinfoil or put them in a warm oven until they are needed to be served.
• Remove the lamb chops from the marinade/sauce and put on a plate to dry a little before you cook them on the griddle. Heat up the griddle with olive oil until hot and sear the lamb chops on either side to your liking. Meanwhile pour the sauce back into the saucepan, add a couple of handfuls of redcurrants, and heat it up to be served.
• Once everything is cooked and prepared; remove the potatoes from the oven and serve with the sticky lamb chops, redcurrant sauce and green vegetables.