LAMB WITH RASPBERRY SAUCE
Scott Beatrice of Lakeland, Florida dresses up lamb chops with a wonderful fruity sauce. "I enjoy cooking and surprising my wife, Chrissy, with creative dishes like this one," says Scott.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; transfer puree to a small saucepan. Stir in the cucumber, apple, grape juice and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until cucumber and apple are tender., Meanwhile, in a large skillet, saute garlic in oil until tender. Add lamb chops. Cook, uncovered, for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with raspberry sauce.
Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 61mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
LEG OF LAMB WITH RASPBERRY SAUCE
This is an very simple recipe if you want to do something a bit different and unusual with a boneless leg of lamb. A boneless leg of lamb is marinated, then roasted and served with a tangy raspberry sauce.
Provided by Emma Officer
Categories Meat and Poultry Recipes Lamb Leg
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
- Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
- Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
- Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
- While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 49 g, Cholesterol 131.2 mg, Fat 23 g, Fiber 5.9 g, Protein 38.8 g, SaturatedFat 10.6 g, Sodium 278.2 mg, Sugar 41 g
LAMB CHOPS WITH RASPBERRY SAUCE
The Lamb Chops with Raspberry Sauce recipe out of our category Lamb! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse parsley and mint, shake dry and chop finely. Clean raspberries, if necessary. Place into a blender. Add lemon juice, raspberry vinegar and peeled garlic and puree. Add chopped herbs and 2 tablespoons of oil, mix well and season sauce with salt and pepper until fruity and spicy.
- Rinse rosemary, shake dry and pluck off leaves from 1 sprig. Chop finely and whisk with remaining oil. Rinse chops, pat dry and sprinkle with rosemary oil. Grill on a hot grill for 3-5 minutes per side. Top with remaining rosemary and season with salt. Arrange on plates and drizzle with raspberry sauce. Serve.
Nutrition Facts : Calories 706.11 kcal, Fat 43.99 g, SaturatedFat 12.44 g, Protein 64.12 g, Carbohydrate 11.7 g, Sugar 0 g, Cholesterol 206.38 mg
LOCAL LAMB WITH RASPBERRY BLACK PEPPERCORN SAUCE
Make and share this Local Lamb With Raspberry Black Peppercorn Sauce recipe from Food.com.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub lamb lightly on both sides with Dijon mustard, rosemary and salt and pepper. heat oil in a frying pan on high temperature; add lamb, and sear on both sides until medium rare, approximately 3-4 minutes per side. Serve with a dollop of raspberry blackpeppercorn sauce.
- NOTE: Normally canola oil is a better bet for high heat; in this recipe there's enough fat in the lamb to keep the olive oil from burning.
- RASPBERRY BLACKPEPPERCORN SAUCE OR COULIS:.
- Stir ingredients in a saucepan; bring to a boil., Reduce heat and let simmer for 4-5 minutes. Use a whisk to break up raspberries. Make sauce ahead and reheat as needed. Strain sauce to remove seeds, creating a coulis, if people are intolerant of them.
Nutrition Facts : Calories 974.3, Fat 76.3, SaturatedFat 33.5, Cholesterol 210.9, Sodium 165.7, Carbohydrate 22.3, Fiber 4, Sugar 17.2, Protein 47.4
RASPBERRY MINT SAUCE
This is a sweet raspberry sauce with a touch of mint that is really good as an addition to many desserts. I originally came up with this recipe when I needed to add a little extra to a white chocolate panna cotta (which was really good).
Provided by Thornado
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Put raspberries, mint leaves, lemon juice, and balsamic vinegar in a mixer and mix until smooth.
- Pass through a strainer into a small pan.
- Add sugar.
- Bring to a boil and simmer for a few minutes while constantly stirring.
Nutrition Facts : Calories 653.8, Fat 1.2, SaturatedFat 0.1, Sodium 15.8, Carbohydrate 164.2, Fiber 11.5, Sugar 147.7, Protein 2.6
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