RACK OF LAMB WITH RED-CURRANT WINE SAUCE
Categories Wine Lamb Roast Sauté Dinner Currant Rack of Lamb White Wine Fall Anniversary Jam or Jelly Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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.
ROAST LEG OF LAMB WITH RED CURRANT JELLY GRAVY
Taken from "The Good Housekeeping Illustrated Cookbook" This is my favorite roast lamb recipe.
Provided by Blumax
Categories Lamb/Sheep
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
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
LAMB IN REDCURRANT JELLY
Make and share this Lamb in Redcurrant Jelly recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
LAMB FOR LEARNERS! REDCURRANT AND HONEY GLAZED LAMB (CROCK POT)
This is the name that my daughter came up with, for my most requested lamb dish! She did not realise how easy it was to cook, as the results are so sophisticated and special! I have never made it other than in the crock-pot, but I am sure it would cook very well in an AGA or wood burning range......long and slow. This is an ALL YEAR around recipe, as we have cooked this in the summer and served this meltingly tender lamb with salads and crusty bread - as well as in the winter with mountains of mashed potatoes! The redcurrant and honey glaze is sensational, and makes the most divine gravy or sauce. Do not be tempted to use a cheap and low fruit content redcurrant jelly, it gives nowhere near the same taste and results as a high fruit jelly. I always use a leg of lamb for this dish - but I suspect that shoulder of lamb would work extremely well. Be warned......this is a fall off the bone, moist and very succulent way of cooking lamb!!
Provided by French Tart
Categories Lamb/Sheep
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
- Put 2 tablespoons water into the crock-pot and place the lamb inside.
- Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
- Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
- Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender.
- About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
- Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
- Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!
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