Herby Redcurrant Lamb Chops Food

GARLIC AND HERB CRUSTED LAMB CHOPS

Steps:

• Preheat oven to 325 degrees F.
• Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

HERBY LAMB COBBLER

Steps:

• Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.
• After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 1.5cm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

HERBY REDCURRANT LAMB CHOPS

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.

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

LAMB IN REDCURRANT JELLY

Steps:

• Trim the meat of excess fat.
• Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.
• Heat the oil in a large frying pan, and brown the chops well.
• Place in an oven-proof dish.
• Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.
• Add the jelly, rind and juice, stock and sauces.
• Stir until heated through then pour over the chops.
• Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking.
• Remove the chops, and pour the sauce into a frying pan.
• Boil rapidly until the sauce has reduced and thickened.
• Return the chops to the sauce to serve.
• This goes very well with mashed potatoes and a green vegetable.

ONE-PAN HERBY ROAST LAMB WITH LEMON, POTATOES & FETA

Steps:

• Take the lamb out of the fridge at least 1 hr before cooking to come to room temperature. Score the skin into 3cm diamonds using a sharp knife, but don't cut too deep.
• Cut the garlic bulb in half to expose the flesh of each clove. Set one half aside, then pop the cloves from the remaining half out of their skins. Put these in a small food processor along with most of the mint and parsley, the rosemary, lemon zest, preserved lemon and a large pinch of salt. Blitz the mixture together, or pound using a pestle and mortar, adding half the olive oil once the herbs have started to break down. Pour the marinade over the lamb, massaging it into the cuts. Leave to marinate at room temperature for at least 30 mins, or chill for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Put the lamb in your largest roasting tin (you'll need space to add the potatoes later). Wrap well with foil and bake for 45 mins.
• Meanwhile, put the potatoes in a large pan of cold salted water. Set over a medium heat and bring to the boil, then reduce the heat and simmer for 5 mins. Drain and leave to steam-dry for 10 mins.
• Remove the lamb from the oven and lift onto a board. Drizzle the remaining oil into the roasting tin, then tip in the potatoes, fresh lemon slices and the remaining garlic bulb half, rubbing the cut side in the oil. Season and toss to coat the potatoes and lemon slices in the oil and lamb juices. Sit the lamb on top.
• Return to the oven for 35 mins more for medium (a thermometer should read 55C), or 50 mins for well done. Transfer the lamb to a warm platter, cover and leave to rest. Meanwhile, shake the potatoes around in the tin and return to the oven for another 20-25 mins, or until golden and crisp. Swirl the harissa paste through the yogurt.
• Roughly chop the remaining mint and parsley. Scatter the chopped herbs and feta over the potatoes. Carve the lamb and pour any roasting juices into the spiced yogurt, and mix through. Serve the lamb and potatoes with peas or spring greens, and the spiced yogurt sauce on the side for drizzling over.

LAMB CHOPS WITH REDCURRANT SAUCE AND SAUTé POTATOES

Steps:

• In a saucepan on low heat, mix together the redcurrant jelly and red wine vinegar. Chop up the garlic and rosemary and add them to the sauce. Mix and leave on the heat until there are no chunks of the jelly left (this should take about 5 minutes). When finished put the lamb chops into a shallow dish and pour the sauce on top. Cover with cling film and leave aside for an hour.
• Half an hour before you are ready to serve, peel the potatoes and slice them up into pieces around 1cm thick. Put them in a saucepan of boiling water and cook for 10-15 minutes or until soft. When they are finished, strain the potatoes and fry in oil for 5-10 minutes on either side, ensuring that they are brown and crispy. You can now either put them on a plate under tinfoil or put them in a warm oven until they are needed to be served.
• Remove the lamb chops from the marinade/sauce and put on a plate to dry a little before you cook them on the griddle. Heat up the griddle with olive oil until hot and sear the lamb chops on either side to your liking. Meanwhile pour the sauce back into the saucepan, add a couple of handfuls of redcurrants, and heat it up to be served.
• Once everything is cooked and prepared; remove the potatoes from the oven and serve with the sticky lamb chops, redcurrant sauce and green vegetables.