Lamb En Croute With Red Currant Sauce Recipes

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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



Rack of Lamb with Red-Currant Wine Sauce image

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.

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

LAMB EN CROUTE WITH RED CURRANT SAUCE

Make and share this Lamb En Croute With Red Currant Sauce recipe from Food.com.

Provided by A la Carte

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Lamb En Croute With Red Currant Sauce image

Steps:

  • Season the lamb well. Heat the oil in a frying pan and fry 4 fillets over high heat for 5 minutes until seared on the outside. Remove from the pan and set aside until completely cold.
  • Unravel the pack of pastry on floured surface and cut into 4 rectangles, and roll them out slightly.
  • Brush with egg yolk and sprinkle with sage. Put a lamb fillet on the pastry and fold (like a present). Brush with more egg yolk. Place the parcels, seem side down, on a lightly oiled cookie sheet. Prick the top of each to allow steam to escape.
  • Bake in a preheated 375F oven for 25 minutes or until golden brown.
  • To make sauce, melt the jelly in a pan over gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes to serve.

4 (6 ounce) lamb necks, fillets, trimmed
1 tablespoon olive oil
17 1/2 ounces puff pastry
1 egg yolk, whisked with a fork
1 -4 fresh sage leaf, chopped
227 g red currant jelly
7 ounces port wine
2 sprigs fresh rosemary

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



Roast Leg of Lamb With Red Currant Jelly Gravy image

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

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

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



Lamb in Redcurrant Jelly image

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.

8 lamb chops
1 tablespoon oil
1 lemon
1 large onion, finely chopped
1/2 cup red currant jelly
4 teaspoons barbecue sauce
4 teaspoons tomato sauce (kechup?)
550 ml chicken stock

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