Lamb Fillet With Orange Redcurrant And Mint Sauce Recipes

LAMB FILLET WITH ORANGE, REDCURRANT AND MINT SAUCE

Steps:

• Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
• Cook for a couple of minutes (this can be done in advance).
• Season the lamb and oil the outside lightly.
• Put in a hot pan and brown on all sides.
• Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.
• Remove to a warm plate and cover loosely with foil or another plate.
• Tip the sauce into the lamb cooking pan, and boil quickly.
• Serve the lamb sliced diagonally with plenty of sauce poured over.

REDCURRANT & MINT SAUCE

Steps:

• Mix all ingredients together and place in a small serving dish. Cover with foil and leave for 30 minutes at room temperature for the flavours to develop.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.

MOROCCAN LAMB FILLET (BACKSTRAP)

Steps:

• Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
• Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
• Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
• Serve lamb over couscous with a mint yogurt sauce.

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.

LEG OF LAMB WITH MINT SAUCE

Steps:

• Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
• Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
• Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

LAMB EN CROUTE WITH RED CURRANT SAUCE

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.