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Lamb Chops with Lemon Red Currant Sauce
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine Type: North American
Ingredients:
  • 8 lamb, loin chop (~1 lb)
  • 2 cloves garlic, minced
  • 2 tsp rosemary, fresh, chopped
  • 2 tsp canola oil
  • 1/2 onion, red, chopped (~1 1/3 cups)
  • 1 cup chicken broth, canned, low sodium
  • 1 tbsp flour, all purpose
  • 2 tbsp red currant jelly
  • 2 tbsp lemon juice
  • 1/4 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
Instructions:
  1. Prep
    1. Trim all fat from the lamb.
    2. Mix together the garlic and rosemary.
    3. Preheat the oven to 450F.
  2. Cooking
    1. Heat the oil in a non stick pan over medium high heat.
    2. Brown the lamb on all sides, about 3 minutes.
    3. Transfer the lamb chops to a rack placed above a baking sheet and roast until cooked to desired doneness, 7 minutes for medium rare.
    4. Meanwhile, remove any fat from the pan.
    5. Add the onion and 1/4 of the chicken broth to the pan and cook until onion is golden, about 5 minutes over medium heat.
    6. Add flour and cook stirring for 1 minute.
    7. Add remaining chicken broth and allow to reduce slightly, about 1 minute.
    8. Stir in the red currant jelly, stirring to break up any lumps.
    9. Add the lemon juice, salt and pepper.
    10. Strain the sauce through a sieve and serve over top of lamb.
Nutritional Facts
Nutrient (per serving)% DV
Calories 24612%
Total Fat 9g13%
    Saturated Fat 3g13%
    Trans Fat 0g--
Cholesterol 82mg27%
Sodium 375mg16%
Total Carbohydrate 13g4%
    Dietary Fiber 1g3%
    Sugars 7g--
Protein 28g55%
Vitamin A 11iu0%
Vitamin C 7mg12%
Calcium 32mg3%
Iron 3mg16%