LAMB CHOPS WITH
REDCURRANT WINE SAUCE
By Simbooker on the 8th August 2019
Files & Tags: recipes, index, goat & lamb, plantains and fruits
This is a prime example of how to take a
relatively inexpensive cut of meat and turn
it into a Michelin star restaurant dish.
relatively inexpensive cut of meat and turn
it into a Michelin star restaurant dish.
So I was at my local butcher the other day looking for fish, when my eyes were drawn to a pair of lamb chops. They spoke to me; and I decided to buy them because they were only five quid, and there was no fish.
These are even more delicious served on a bed of mash potatoes.
I love lamb and although rack of lamb cutlets are my favourite cut; chops have more meat and are almost as delicious, the meat is just a little more chewy.
There is often confusion between lamb chops and lamb cutlets because they are often both called chops.
Before I share this recipe bare in mind that there are 2 different types of chops. The more expensive kind is the rack of lamb cutlets which are taken from the ribs, it has much less meat and much less fat than the chops, but the meat is a lot more tender. They are an elegant cut, the type you'd serve at a wedding or a special occasion like a birthday party.
Alternatively chops are taken from the loin or waist, they are much cheaper because they contain more fat and have less tender meat, but there is a lot more fleshy meat on the chops.
LAMB CHOPS RECIPE
My Special Marinade
3 tbs of soy sauce, 1 + 1/2 tsp salt, 1 + 1/2 tsp of Dijon Mustard, 1/2 tsp of pepper, 2 tbs of garlic paste, 1/2 cup of mild cooking oil-not olive oil whisk all of these ingredients together and set aside.
Preheat your oven to (175C guideline only)
Make sure the chops are nice and clean but completely dry when you add the marinade. Make sure you rub the marinade into the chops thoroughly and marinate for at least 30 minutes.
Preheat your oven to (175C guideline only)
Make sure the chops are nice and clean but completely dry when you add the marinade. Make sure you rub the marinade into the chops thoroughly and marinate for at least 30 minutes.
Heat enough oil in a pan or skillet to sear the chops, (approximately 5 tbs of mild cooking oil) and sear the chops on both sides until they have a colour and their smell becomes aromatic. Once done, transfer the chops into the oven. Cooking time really depends on the size and thickness of the chops and how well or not you like your chops to be done.
I roasted them for 15 minutes for medium, as I like my lamb a little more cooked. For extremely well done about 20 minutes or more, and for rare approximately 10 minutes or less. Let the lamb rest when you take them out of the oven for at least 10 minutes.
I roasted them for 15 minutes for medium, as I like my lamb a little more cooked. For extremely well done about 20 minutes or more, and for rare approximately 10 minutes or less. Let the lamb rest when you take them out of the oven for at least 10 minutes.
THE GRAVY
You will need 3 cups of stock or 3 cups of water with 2 telma stock cubes, 5-6 tbs of redcurrant jelly (see image above) 1 cup of red wine, 3 tbs sugar, 1/2 tsp pepper, salt to your taste only after adding the drippings if you feel it needs it. 1 large onion halved or 2 small onions halved, 1 garlic bulb, soy sauce or W sauce
See the Directions Below
See the Directions Below
Bring a stockpot to a boil add the water or stock/cubes, the onions and the garlic. Boil uncovered until the onion and garlic soften enough that when you press them they collapse. Strain in a colander and add this liquid back into the same stock pot. Add the wine, the jelly, drippings from the lamb, pepper, a few dashes of soy sauce, and 1/2 tsp of pepper and sugar. Boil until the sauce thickens and has texture. Taste for salt. Then serve the gravy on top of the chops with mash potatoes or a side dish of your choice.