Lambchopswithcranberrysauce Recipes

LAMB CHOPS WITH CRANBERRY SAUCE

Steps:

• Early in the day or the day before mix, in a pot, the Broth. cranberries, green onions, sweet onion, rosemary, dill weed, brown sugar and chili flakes. Stir well.
• Bring to a simmer over medium heat and simmer for 10 minutes.
• Mix cornstarch with 3 tbsp water, add to the sauce.
• Add Sherry and stir.
• Simmer for 5 minutes longer.
• Remove from heat. Cool and place in fridge until just before serving.
• Just before dinner season the chops with salt & coarse ground pepper.
• Reheat the sauce.
• Heat skillet, high heat, Spray with oil.
• Brown the chops on both sides, turn heat to medium and continue cooking for apprx 3 minutes each side.
• While the chops are cooking peel the Kiwi fruit and cut the kiwi in 1/4" slices.
• When cooked place the chops on your plate pour on the sauce and decorate with a kiwi fruit slice on each chop.
• Serve with your favorite vegetables and new potatoes, pour more sauce over the vegetables.

SAUCE FOR LAMB RECIPE COLLECTION

Steps:

• Links to recipe cards for sauces for lamb. Follow for detailed instructions.
• If a sauce recipe is not linked refer to the instructions in the body of the post.

GRILLED LAMB CHOPS WITH CRANBERRY SAUCE AND CRANBERRY-SERRANO CHUTNEY

Steps:

• Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.
• For the cranberry Sauce:
• Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm.
• For the Grilled Lamb Chops:
• Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro.

CRANBERRY GLAZED LAMB CHOPS

Steps:

• If the chops are particularly thick, place each one between two layers of plastic wrap and gently flatten them using the heel of your hand or a wooden mallet until they are about 1/2 inch thick.
• Combine the cranberry relish, rosemary and vinegar (it sometimes helps to warm the cranberry relish a bit in the microwave or a small saucepan). Put half of the cranberry mixture in a container large enough to hold all the chops - this is the marinade. Set aside the second half of the mixture to use later as the glaze.
• Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.
• Preheat oven broiler.
• When the broiler is ready, take the chops out of the fridge. Wipe off the marinade, sprinkle the chops with salt and pepper, and place them on a rack and broiling pan.
• Position the pan close to the source of heat and broil chops 4 minutes. Brush chops with half of the glaze, broil for another minute. Turn the chops over and broil 2-3 minutes longer. Brush on remaining glaze and broil about a minute longer or until chops are medium-rare or of desired doneness.

PORK CHOPS WITH CRANBERRY SAUCE

Steps:

• Sprinkle the chops on both sides with salt and pepper.
• Peel the orange and cut it crosswise into 4 slices of equal thickness. Cut each slice into 8 equal-size pieces. Put the cranberries and orange pieces into the container of a food processor or electric blender and blend well but coarsely. There should be about 1 1/2 cups.
• Dredge the chops on both sides in flour and shake off excess.
• Heat the oil in a heavy skillet large enough to hold the chops in one layer. When the oil is quite hot add the chops and cook until nicely brown on one side, about 8 minutes. Turn the chops and cook until browned on the other side, about 5 minutes. Reduce the heat. Cover and simmer 12 minutes.
• Transfer the chops to a warm serving platter and pour off the fat from the skillet.
• Add 1 tablespoon of the butter to the skillet and when it is melted add the onion. Cook, stirring, until wilted. Add the brown sugar and stir to dissolve. Add the vinegar and tomato paste and stir until blended. Add the cranberry and orange mixture and the broth. Stir to blend. Add any liquid that has accumulated around the chops. Let simmer about 1 minute. Stir in the remaining 1 tablespoon of butter. Pour the sauce over the chops and sprinkle with parsley.

LAMB SHANKS IN CRANBERRY SAUCE

Steps:

• Preheat oven to 160oC. Heat oil in a heavy based ovenproof dish over high heat. Cook shanks in batches for 4 to 5 minutes on each side until brown on all sides. Remove to a plate.
• Melt butter in pan until sizzling, add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper and return to heat and bring to the boil. Add lamb, garlic and rosemary.
• Cover dish, transfer to oven and bake for 2 1/2 to 3 hours. Remove lid and bake for a further 20-30 minutes or until shanks are tender.
• Serve with mashed potatoes and green beans.