Best 5 Lamb In Redcurrant Jelly Recipes

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Indulge in a culinary journey with our delectable Lamb in Redcurrant Jelly recipes, a harmonious blend of sweet and savory flavors. Discover the classic Roast Lamb with Redcurrant Jelly, where tender lamb is roasted to perfection and complemented by a vibrant redcurrant jelly glaze. Experience the rich and aromatic Lamb Shanks in Redcurrant Sauce, where slow-cooked lamb shanks are braised in a luscious redcurrant sauce, creating a fall-off-the-bone tenderness. For a lighter option, try the Redcurrant Jelly Lamb Chops, where succulent lamb chops are pan-fried and finished with a tangy redcurrant jelly sauce. And for a unique twist, explore the Lamb Tagine with Redcurrant Jelly, a traditional Moroccan dish where lamb is simmered in a flavorful redcurrant jelly-infused tagine sauce. Each recipe offers a distinct culinary adventure that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB EN CROûTE WITH REDCURRANT SAUCE



Lamb en croûte with redcurrant sauce image

Teaming lamb with sage instead of mint is a clever idea for a festive feast - and you can freeze this dish for up to a month

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

6 lamb neck fillets, each weighing about 140-175g/5-6oz , trimmed
1 tbsp olive oil
1½ x packs, ready-rolled puff pastry
1 egg yolk , whisked with a fork
leaves of 6 fresh sage sprigs, chopped
227g jar redcurrant jelly
200ml port
2 sprigs fresh rosemary
1 egg yolk , whisked with a fork

Steps:

  • Season the lamb well. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 fillets. Set aside until cold.
  • Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cut the half pack to make two rectangles. Roll out each piece to make the rectangles 2.5cm larger all round.
  • Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk.
  • Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Seal, label and freeze for up to a month.
  • To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month.
  • On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Defrost the sauce at room temperature.
  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Bake for 25 minutes until golden. Remove from the oven and rest them for 5-10 minutes. Reheat the sauce in a pan.
  • Slice each parcel and serve with the sauce and watercress salad.

Nutrition Facts : Calories 807 calories, Fat 44 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Protein 33 grams protein, Sodium 0.97 milligram of sodium

BAKED LAMB WITH ROSEMARY, WITH REDCURRANT AND MINT SAUCE



Baked Lamb with Rosemary, with Redcurrant and Mint Sauce image

Lamb is in peak condition in mid-summer, as it has then had the benefit of the sweet, young, spring grazing. At this time I would only serve it plain-roasted with a sauce of young mint leaves. Later on in the summer this is a fine way to cook and serve it: the foil-baking ensures that it stay juicy.

Categories     Sunday roast     Delia's Summer Collection     Mains     Spring lamb     Easter: Main course recipes

Yield Serves 6

Number Of Ingredients 11

1 x 4-4 ½ lb (1.8-2 kg) leg of lamb
2 level tablespoons chopped fresh rosemary leaves plus 1 sprig of rosemary
1 clove garlic
1 tablespoon extra virgin olive oil
10 fl oz (275 ml) dry white wine
½ level teaspoon sea salt
freshly milled black pepper
3 level tablespoons good-quality redcurrant jelly
4 level tablespoons chopped fresh mint
3 tablespoons red wine vinegar
salt and freshly milled black pepper

Steps:

  • First of all, crush the garlic and sea salt together to a purée, using a pestle and mortar, then add the oil, chopped rosemary and a good seasoning of pepper and mix well. Next, spread a large sheet of foil over the roasting tin, place the lamb on it and stab the fleshy parts of the joint several times with a skewer. Now spread the rosemary mixture all over the upper surface of the lamb and tuck in a sprig of rosemary (as this makes a nice garnish later). Then bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should result in lamb very slightly pink: you can cook it for more or less time, as you prefer. Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat, till the jelly melts into the vinegar (a balloon whisk does this perfectly). Then add the chopped mint and some seasoning and pour into a jug - the sauce doesn't need to be warm. When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: add the white wine, stir and let it bubble until it has become syrupy. Season with salt and pepper if it needs it and pour into a warmed serving jug.

ROAST LEG OF LAMB WITH RED CURRANT JELLY GRAVY



Roast Leg of Lamb With Red Currant Jelly Gravy image

Taken from "The Good Housekeeping Illustrated Cookbook" This is my favorite roast lamb recipe.

Provided by Blumax

Categories     Lamb/Sheep

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 9

3 juniper berries
2 teaspoons dry mustard
1/4 teaspoon pepper
salt
water
5 lbs leg of lamb (whole or deboned)
1/4 cup gin (optional)
1/2 cup red currant jelly
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 424, Fat 25.6, SaturatedFat 11, Cholesterol 126.6, Sodium 112.1, Carbohydrate 11.1, Fiber 0.2, Sugar 7.2, Protein 35.2

LAMB IN REDCURRANT JELLY



Lamb in Redcurrant Jelly image

Make and share this Lamb in Redcurrant Jelly recipe from Food.com.

Provided by JustJanS

Categories     Lamb/Sheep

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

8 lamb chops
1 tablespoon oil
1 lemon
1 large onion, finely chopped
1/2 cup red currant jelly
4 teaspoons barbecue sauce
4 teaspoons tomato sauce (kechup?)
550 ml chicken stock

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.

RACK OF LAMB WITH RED-CURRANT WINE SAUCE



Rack of Lamb with Red-Currant Wine Sauce image

Categories     Wine     Lamb     Roast     Sauté     Dinner     Currant     Rack of Lamb     White Wine     Fall     Anniversary     Jam or Jelly     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 pounds lamb neck bones
1 shallot, minced
4 cups chicken stock or canned low-salt chicken broth
3 tablespoons red wine vinegar
1 1/2 tablespoons dry white wine
3 tablespoons red currant jelly
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
2 1 1/2-pound lamb racks
2 teaspoons minced fresh thyme

Steps:

  • Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)
  • Preheat oven to 425°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125°F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.

Tips for Making Lamb in Redcurrant Jelly

- Marinate the lamb for at least 4 hours, or overnight, to tenderize the meat and infuse it with flavor. - Brown the lamb in a hot skillet before braising it to create a flavorful crust. - Use a combination of redcurrant jelly, red wine, and chicken broth to create a rich and flavorful braising liquid. - Add fresh herbs and vegetables to the braising liquid for extra flavor. - Cook the lamb until it is fall-off-the-bone tender, about 2 hours. - Serve the lamb with mashed potatoes, rice, or your favorite side dish.

Conclusion

Lamb in redcurrant jelly is a classic dish that is perfect for a special occasion dinner. The lamb is braised in a rich and flavorful sauce made with redcurrant jelly, red wine, and chicken broth. The result is a tender and juicy dish that is sure to impress your guests. So next time you're looking for a special dish to serve, give lamb in redcurrant jelly a try. You won't be disappointed.

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