Lamb Chops With Red Currant And Mustard Sauce Recipes

LAMB CHOPS WITH MUSTARD-HERB CRUST

Steps:

• In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
• In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

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.

LAMB CHOPS WITH RED CURRANT AND MUSTARD SAUCE

Steps:

• Fry the lamb chops in the butter, 3 minutes a side, then remove from pan and keep warm. Add the broth and jelly to the pan and boil until reduced by half. Add the mustard and blend well. Serve with leek mashed potatoes. Wine suggestion: Beaujolais Village

LAMB IN REDCURRANT JELLY

Steps:

• Trim the meat of excess fat.
• Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.
• Heat the oil in a large frying pan, and brown the chops well.
• Place in an oven-proof dish.
• Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.
• Add the jelly, rind and juice, stock and sauces.
• Stir until heated through then pour over the chops.
• Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking.
• Remove the chops, and pour the sauce into a frying pan.
• Boil rapidly until the sauce has reduced and thickened.
• Return the chops to the sauce to serve.
• This goes very well with mashed potatoes and a green vegetable.