Gourmet Lamb Chops
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 2 6-cutlet Rack of lamb (trimmed)
- salt
- freshly ground Black pepper
- 2 Tbsps olive oil
- 4 sprigs thyme
- 8 sprigs rosemary
- For the sauce
- 1.333 cups Red wine
- 3 sprigs rosemary (bruised)
- 1 Tbsp olive oil
- 1.333 cups lamb stock
- 3 Tbsps Red currant jelly
- 2 tsps butter
- For the spinach
- 1 Tbsp olive oil
- 2 cloves garlic cloves (finely chopped)
- 18 ozs baby Spinach
- salt
- freshly ground Black pepper
- 1 Tbsp butter
- 1 lemon (juice)
- To serve
- saute potatoes
- cooked Green beans
- sliced Red onions
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Season the lamb with salt and pepper and brush with the oil.
3.
Put the herbs into a baking dish or roasting tin and put the cutlets on top. Cook for about 15-25 minutes, until cooked to your liking. Leave to rest for 10 minutes. You won't need the cooked herbs.
4.
For the sauce: heat the wine and rosemary in a wide, heavy-based pan, bring to a boil and cook until reduced by half.
5.
Add the stock and jelly and bring to a boil, then simmer for 10-12 minutes until reduced to a syrupy sauce. Remove the rosemary. Stir in the butter.
6.
For the spinach: heat the oil in a large shallow pan and cook the garlic until tinged golden.
7.
Add the spinach, season to taste with salt and pepper and cook, stirring for 1 minute until the spinach is wilted. Drain in a colander.
8.
Heat the butter in the pan and add the spinach and lemon juice. Stir and season to taste with salt and pepper.
9.
Arrange the lamb and vegetables on warm serving plates, as in the photo. Drizzle with the sauce. Garnish with black olives, rosemary and thyme.
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