LAMB EN CROûTE WITH REDCURRANT SAUCE
Teaming lamb with sage instead of mint is a clever idea for a festive feast - and you can freeze this dish for up to a month
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Season the lamb well. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 fillets. Set aside until cold.
- Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cut the half pack to make two rectangles. Roll out each piece to make the rectangles 2.5cm larger all round.
- Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk.
- Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Seal, label and freeze for up to a month.
- To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month.
- On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Defrost the sauce at room temperature.
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Bake for 25 minutes until golden. Remove from the oven and rest them for 5-10 minutes. Reheat the sauce in a pan.
- Slice each parcel and serve with the sauce and watercress salad.
Nutrition Facts : Calories 807 calories, Fat 44 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Protein 33 grams protein, Sodium 0.97 milligram of sodium
LAMB EN CROUTE WITH RED CURRANT SAUCE
Make and share this Lamb En Croute With Red Currant Sauce recipe from Food.com.
Provided by A la Carte
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the lamb well. Heat the oil in a frying pan and fry 4 fillets over high heat for 5 minutes until seared on the outside. Remove from the pan and set aside until completely cold.
- Unravel the pack of pastry on floured surface and cut into 4 rectangles, and roll them out slightly.
- Brush with egg yolk and sprinkle with sage. Put a lamb fillet on the pastry and fold (like a present). Brush with more egg yolk. Place the parcels, seem side down, on a lightly oiled cookie sheet. Prick the top of each to allow steam to escape.
- Bake in a preheated 375F oven for 25 minutes or until golden brown.
- To make sauce, melt the jelly in a pan over gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes to serve.
RACK OF LAMB WITH RED-CURRANT WINE SAUCE
Categories Wine Lamb Roast Sauté Dinner Currant Rack of Lamb White Wine Fall Anniversary Jam or Jelly Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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.
ROAST LEG OF LAMB WITH RED CURRANT JELLY GRAVY
Taken from "The Good Housekeeping Illustrated Cookbook" This is my favorite roast lamb recipe.
Provided by Blumax
Categories Lamb/Sheep
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Crush juniper berries with mustard, pepper, 2 teaspoons salt and 2 teaspoon water. Spread on lamb.
- Place lamb, fat side up on rack in open roasting pan.
- Roast 1 1/2 to 2 1/2 hours in 325f oven. Roast until internal temperature reaches 145f for rare, 160f for medium.
- Pour pan juices into 2 cup measure: let stand until fat separates, then remove fat and discard.
- Add 1 1/4 cups water to roasting pan, cooking over medium heat, stirring to loosen bits. Add gin to liquid in cup, adding water to make 1 3/4 cups.
- In saucepan over medium heat add measured liquid, and jelly and cook until boiling, constantly stirring until jelly is melted.
- Blend cornstarch, and 1/4 cup water until ii is thickened.
- Carve lamb and serve sauce separately.
Nutrition Facts : Calories 424, Fat 25.6, SaturatedFat 11, Cholesterol 126.6, Sodium 112.1, Carbohydrate 11.1, Fiber 0.2, Sugar 7.2, Protein 35.2
LAMB STEAKS WITH REDCURRANT GLAZE RECIPE
Provided by Stuart
Number Of Ingredients 6
Steps:
- Reserve the tips of the rosmary and chop the remaining leaves. Rub the chopped rosemary, salt and pepper all over the lamb. Preheat the grill. Heat the redcurrant jelly gently in a small pan with 2 tablespoons of water. Stir in the vinegar. Place the steaks on a foil lined grill rack and brush with a little of the redcurrant glaze. Cook for about 5 minutes on each side, until deep golden, brushing with more glaze. Transfer the lamb to warmed plates. Tip any juices from the foil into the remaining glaze and heat through. Pour the glaze over the lamb and serve, garnished with the reserved rosemary.
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