Lamb In Redcurrant Jelly Recipes

LAMB IN REDCURRANT JELLY

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.

ROAST LEG OF LAMB WITH RED CURRANT JELLY GRAVY

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.