Lamb Chops With Red Currant Sauce Recipes

LAMB CHOPS WITH RED CURRANT SAUCE

Steps:

• Put the chops in a plastic bag with the oil, soy sauce, brown sugar seasoning and lemon juice. Place the bag in a dish and leave them to marinate for several hours in the refrigerator. Turn the bag over a few times to ensure all of the meat makes contact with the marinade.
• Preheat the oven to 400°F.
• Arrange the chops on a rack in a roasting pan and roast 15 - 20 minutes.
• While the chops are roasting, make the sauce. Heat the oil in a pan and cook the onion for 3 minutes. Add the remainder of the marinade from the chops and simmer for a few minutes. Add the sherry, water, red currant jelly, coriander, and seasoning. Simmer for 15 minutes.
• Thicken the sauce by cooking it down for a few minutes or by mixing 1 tablespoon cornstarch with 1 tablespoon water. Add a little warmed sauce and return to the saucepan. Stir and cook until the sauce is slightly thickened.
• Serve the chops with the sauce poured over. It is great over steamed rice.

DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE

Steps:

• Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
• Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint.
• Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
• Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.

GRILLED LAMB CHOPS IN RED CURRANT AND ROSEMARY SAUCE

Steps:

• Trim the fat from around the lamb chops.
• Place the lamb chops into a ziplock bag with the rest of the ingredients. Place the ziplock bag into the fridge and let marinate for 30 minutes to a few hours.
• Broil the lamb chops in the oven for about 5 minutes per side.
• Place the marinade into a small pan and reduce to a sauce.
• Place the lamb chop onto a plate and cover with the sauce.

RACK OF LAMB WITH RED-CURRANT WINE SAUCE

Steps:

• Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)
• Preheat oven to 425°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125°F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.

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.