Lamb chops with redcurrant Jus

Whilst soft fruits are usually reserved for desserts and bakes, they can also compliment savoury dishes too. Lamb chops with redcurrant jus is a case in point. The sharp tang from the redcurrants cuts through any fattiness from the lamb and compliments the meat perfectly.  

What I like most about this recipe apart from the flavour of course, is not only is it simple and quick to prepare, it is also elegant enough to serve at a dinner party.

Once upon a time - I used to spend almost the whole day preparing for a dinner party. These days I never seem to have the luxury of that much time and besides dinner parties shouldn't be hard work.

They are about enjoying good food and good company, so this dish is ideal,  quick and easy to prepare and very tasty.  Just add friends for the perfect dinner.

•  Quick
• Easy Entertaining

Easy Sauce

The sauce is adapted from a recipe I wrote for teletext, quite a few years ago, (I used to write a daily recipe for them). Do you remember teletext? How things have changed since then!  

The original recipe had a cranberry jus flavoured with cranberry sauce. Redcurrants have an intense fruity flavour and some acidity so I knew the flavour would work well. I substituted the cranberry sauce with redcurrant jelly and added some fresh redcurrants.

Adding fresh redcurrants  adds an extra step but also really ramps up the flavour. It also another way to use some of the redcurrants from my allotment which are plentiful for a few month in the summer.

Marinated Lamb

Marinating the chops for an hour or so first (or up to 24 hours if you want to prepare ahead) helps make the chops super tender and full of flavour. So I recommend that you do that if you can.

However it is not the end of the world if you skip this step. I have when time is tight, just marinated the chops for the time it takes to prepare the accompanying veg.

Serving suggestion

Serve with new potatoes, fresh vegetables, or a crisp green salad. A light red wine such as a Pinot Noir or a rose is perfect to serve along side.

More redcurrant recipes

If like me you grow your own redcurrants or simply love them and are looking for more ways to use them check out my redcurrant recipe collection on Only Crumbs Remain.

Step  by step lamb chops with redcurrant jus

Step 1

Place the chops in a shallow non metallic dish and pour the marinade over them. Turn to coat and leave to marinate for several hours.

Step 2

Remove the lamb from the marinade and set the marinade aside. Cook the lamb chops on a griddle pan or under a hot grill for about 5 minutes each side.

Step 3

Place the marinade in a small pan and add the redcurrants. Cook until soft

Step 4

Strain through a sieve and return to the pan.

Step 5

Add the redcurrant jelly and heat gently, stirring until combined.

Step 6

Serve the lamb chops with the sauce spooned over. Garnish with a sprig of redcurrants

Lamb chops with redcurrant Jus

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A simple to prepare redcurrant sauce compliments the lamb perfectly in this dish fit for a dinner party

Course Main

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Marinating (min) 30 minutes mins

Total Time 20 minutes mins

Servings 4

Calories 429

Author Jacqueline Bellefontaine

Ingredients

• 8 lamb chops or cutlets
• grated zest and juice 1 orange
• 1 clove garlic chopped
• 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
• salt and freshly ground black pepper
• 4 tablespoon red or white wine or use water
• 50 g redcurrants (2oz) plus extra to garnish
• 2 tablespoon redcurrant jelly

metric - US cups

Instructions

• Place 8 lamb chops in a shallow non-metallic dish.
• Combine the juice and zest of 1 orange juice, with 1 chopped garlic clove , 1 teaspoon chopped fresh rosemary. Season with salt and pepper and pour over the cutlets.
• Turn to coat in the marinade. Cover and allow marinate for at least 1 hour or for up to 24 hours in the refrigerator.
• Heat a griddle pan or grill, remove the lamb from the marinade and cook over a medium heat for 4 to 5 minutes each side. Keep warm.
• Meanwhile pour the marinade into a small saucepan, stir in 4 tablespoons wine. Add 50 g redcurrant and cook for 5 minutes until very soft. Strain through a sieve to remove the seeds and return to the pan.
• Stir in 2 tablespoons redcurrant jelly and heat stirring until the jelly melts and combines with the redcurrant sauce.
• Serve spooned over the lamb chops and garnish with a sprig of fresh redcurrants

Notes

Cook's Tips

• You can use frozen redcurrants when fresh are not available.
• Marinate the lamb for at least 1 hour for maximum flavour.
• Alternatively marinate the lamb for up to 24 hours if you want to prepare the dish in advance.
• The sauce can also be made ahead of time.
• Not suitable for freezing.

Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) 

Nutrition

Calories: 429kcal | Carbohydrates: 13g | Protein: 45g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 149mg | Sodium: 163mg | Potassium: 617mg | Sugar: 12g | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 3.9mg

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