DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE
When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
- Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint.
- Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
- Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.
RED CURRANT-MINT DIPPING SAUCE
Yield makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Whisk the jelly, vinegar, and 1 tablespoon water in a medium bowl until smooth. Fold in the mint. The sauce can be refrigerated in an airtight container up to 6 hours.
LAMB FILLET WITH ORANGE, REDCURRANT AND MINT SAUCE
This was in Melbournes Herald Sun Newspaper yesterday. It looks fast and tasty, and I love lamb! They suggested 3 minutes would be enough cooking time for the fillets, but I think a little more would suit me!
Provided by JustJanS
Categories Lamb/Sheep
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
- Cook for a couple of minutes (this can be done in advance).
- Season the lamb and oil the outside lightly.
- Put in a hot pan and brown on all sides.
- Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.
- Remove to a warm plate and cover loosely with foil or another plate.
- Tip the sauce into the lamb cooking pan, and boil quickly.
- Serve the lamb sliced diagonally with plenty of sauce poured over.
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