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
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.
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.
LAMB CHOPS WITH REDCURRANT SAUCE AND SAUTé POTATOES
Hey! I'm 14 years old and I love to cook with ambitions to becoming a chef when I grow up and to encourage me to practise my cooking more often I am attempting to invent new recipes and uploading them here. This recipe I created for my Mum's local community magazine when I was 12.
Provided by Jared Smith
Time 1h20m
Yield Serves 4
Number Of Ingredients 7
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.
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