Best Lamb Chops With Redcurrant Sauce And Sauté Potatoes Recipes

Herby Redcurrant Lamb Chops image

Provided by English_Rose

Categories Lamb/Sheep

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 tablespoons red wine vinegar
2 tablespoons red currant jelly
6 sprigs fresh rosemary
2 garlic cloves, thinly sliced
4 lamb loin chops, trimmed of fat
1 tablespoon olive oil

Steps:

In a shallow, non-metallic dish, mix together the red wine vinegar and redcurrant jelly. Strip the leaves from the rosemary stalks, set a few aside to garnish, and finely chop the remainder.
Stir into the redcurrant mixture with the garlic. Add the lamb and turn in the mixture; then allow to marinate for 5-10 minutes.
Heat the olive oil in a large frying pan over a medium heat, then add the lamb with its marinade and cook for 15-20 minutes, turning halfway through, until the lamb is done to your liking and the sauce has reduced to a sticky consistency.
Serve the lamb with mashed potatoes and steamed snow peas. Garnish with the reserved rosemary.

Nutrition Facts : Calories 357.3, Fat 28.7, SaturatedFat 11.6, Cholesterol 70.3, Sodium 57.9, Carbohydrate 7.9, Fiber 0.1, Sugar 5.4, Protein 15.6

Rack of Lamb with Red-Currant Wine Sauce image

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 pounds lamb neck bones
1 shallot, minced
4 cups chicken stock or canned low-salt chicken broth
3 tablespoons red wine vinegar
1 1/2 tablespoons dry white wine
3 tablespoons red currant jelly
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
2 1 1/2-pound lamb racks
2 teaspoons minced fresh thyme

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.