Best Lamb En Croute With Red Currant Sauce Recipes

Roast Leg of Lamb With Red Currant Jelly Gravy image

Provided by Blumax

Categories Lamb/Sheep

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 9

3 juniper berries
2 teaspoons dry mustard
1/4 teaspoon pepper
salt
water
5 lbs leg of lamb (whole or deboned)
1/4 cup gin (optional)
1/2 cup red currant jelly
2 tablespoons cornstarch

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

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.