Redcurrant Mint Sauce Recipes

DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE

Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce image

When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

1/2 cup Dijon mustard
3 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 racks baby lamb chops (8 ribs and about 1 1/4 pounds each), frenched
Mint sprigs, for garnish
1 1/2 cups red-currant jelly
1 tablespoon red-wine vinegar
1 tablespoon water
1 cup coarsely chopped mint leaves

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.

RED CURRANT SAUCE

Red Currant Sauce image

Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Note that it's quite a thin sauce rather than a thick one, aimed at things like rice and battered items that will soak it up, but you could always thicken it with cornflour.

Provided by Peter J

Categories Sauces

Time 30m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 3

Ingredients

300 g red currants
150 g brown sugar
3 tablespoons malt vinegar

Steps:

Combine ingredients in medium saucepan.
Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

Nutrition Facts : Calories 92.9, Fat 0.1, Sodium 8, Carbohydrate 23.5, Fiber 1.6, Sugar 20.8, Protein 0.5

REDCURRANT & MINT SAUCE

Redcurrant & Mint Sauce image

Delicious sauce that is a great accompaniment to lamb and ready in no time at all.

Provided by tonz1981

Time 5m

Yield Serves 2

Number Of Ingredients 0

Ingredients

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.

RED CURRANT-MINT DIPPING SAUCE

Red Currant-Mint Dipping Sauce image

Yield makes about 1 1/2 cups

Number Of Ingredients 3

Ingredients

1 1/2 cups red currant jelly
1 tablespoon red-wine vinegar
1 cup coarsely chopped mint leaves

Steps:

Whisk the jelly, vinegar, and 1 tablespoon water in a medium bowl until smooth. Fold in the mint. The sauce can be refrigerated in an airtight container up to 6 hours.

LAMB FILLET WITH ORANGE, REDCURRANT AND MINT SAUCE

Lamb Fillet with Orange, Redcurrant and Mint Sauce image

This was in Melbournes Herald Sun Newspaper yesterday. It looks fast and tasty, and I love lamb! They suggested 3 minutes would be enough cooking time for the fillets, but I think a little more would suit me!

Provided by JustJanS

Categories Lamb/Sheep

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 lamb fillets (large enough for 1 per person)
1 teaspoon finely grated orange rind
1/2 cup orange juice
2 tablespoons lemon juice
1/3 cup red currant jelly
2 tablespoons port wine or 2 tablespoons chicken stock
2 teaspoons French mustard
salt and pepper
1 tablespoon fresh mint leaves, roughly chopped

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.

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