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Spring Lamb Chops with Minted Redcurrant Sauce

WA abounds with natures gifts in spring.

September 19, 2017

Spring Lamb Chops with Minted Redcurrant Sauce

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ingredients for four

lamb
8 x WA lamb chops
2 to 3 tsp olive oil
salt and pepper

sauce
60ml red wine
3Tbsp redcurrant jelly
3tsp seeded mustard
125ml whipping cream
1 Tbsp lemon juice
1 to 2 Tbsp fresh chopped mint

method

  1. Place large frying pan over medium high heat.
  2. Rub lamb chops with olive oil and season with salt and pepper.
  3. When frying pan is hot, place lamb fat side down and fry for 2 to 3 minutes, until skin browns and fat renders out. Continue to cook lamb on each side for 3 to 4 minutes each side, until cooked to your liking. Remove from pan and rest on covered warm plate.
    Make sauce in lamb pan. Pour out excess rendered fat. Place pan back on heat. Add red wine to deglaze pan and stir to release any sticky meat residue.
  4. Turn heat down to medium, add redcurrant jelly and mustard and stir to combine. Bring to a boil then add cream along with resting juices from lamb.
  5. Simmer for a minute or so to thicken slightly.
  6. Remove pan from heat. Add lemon juice and balance out sweet, sour and salty flavours by seasoning with more salt if needed. White pepper works well with this sauce if you have it, otherwise a pinch of black will suffice. Stir through freshly chopped mint leaves.
  7. Serve with plain steamed green vegetables and buttered baby potatoes.

cooks notes

  • This sauce is French-style, using the pan juices for flavour and cream for texture. It relies on the cooks ability to season well and use the correct techniques to produce a stunning and delicious sauce.
  • Use lamb fillets or backstrap to omit the fat from this recipe. However you will also be omitting flavour that comes from the bones and fat.
  • As lamb is frying place a sprig of rosemary in the pan. Leave in pan whilst making sauce and omit mint for a different flavour.
  • Chop mint close to serving. If chopped and left for more than a couple of minutes it will discolour to an unappetising shade of black.
  • The sauce is a balance between sweet and sharp and using cream to finish, and salt to balance it rounds off the flavour profile nicely.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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