I remember cooking a dish similar to this back when I lived in the UK, but I haven't cooked it for years. I am not sure what really prompted it but this week I just needed to actually find a recipe and cook it! This recipe seems to be the closest to what I remember!
Of course, I had an issue when I actually cooked it and realised that I didn't have as much red wine left over as I thought I did but I wasn't opening a whole new bottle just for this little bit. Next time I will check or open a new bottle and just drink the rest! Something like that anyway.
I was a bit surprised that there wasn't really any recipe like this in any of the places that I look for recipes. I have a feeling that this means that it is a bit old fashioned or something. Oh well. It actually ended up being different from what I remember but I am pretty sure that we are going to be having this one again as the little chef was very happy with the sauce (to the point that he wanted to drink some of it in a cup) which was much more like a gravy than I remember having before!
I served it up with scalloped potatoes (which took forever to cook) and steamed broccoli!
2 garlic cloves
3 sprigs of fresh rosemary
1 tablespoon olive oil
1 tablespoon plain flour
150 mls red wine
200 mls vegetable stock
1 teaspoon blackcurrant jam or plum jam
salt and pepper
Method
Using a sharp knife, trim off any excess fat from chops, cut garlic in half and rub over both sides of the chops. Chop rosemary and sprinkle half over chops and season with salt and pepper.
Heat olive oil in a heavy based fry pan, add garlic and a little rosemary, add chops and cook for 5 to 6 minutes on each side or until cooked through, remove from pan and rest.
Add flour to pan juices and cook (stirring) for 30 seconds, gradually add wine and stock and then jam. Bring to boil, add chops to gravy and add stock from cooked lamb chops that were resting stirring frequently until slightly thickened.
To serve place chops on plate, then the sauce over the chops.
Goes well with mashed potato and fresh peas cooked with a little sugar and 2 sprigs of fresh mint.
Recipe found at abc.net.au
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.
This sounds really delicious! And I love lamb chops. I'll have to try it. :)
ReplyDeleteThis is hysterical. I had pretty much the *exact* same lamb chops last night except I used chicken stock and left out the jam. I served mine with baked acorn squash and a salad.
ReplyDeleteAnd I had something similar with jam on the sauce for lamb chops last week. Will have to try your recipe, it sounds delicious.
ReplyDeleteLovely recipe -- I don't believe I've ever used jam with lamb chops, except when my dad used to insist on having mint jelly with his (which no one else was fond of, lol).
ReplyDeleteI have to agree that I love the addition of the jam..I think that would put it over the top. yum.
ReplyDeleteI have never cooked lamb before, but I do have a leg of lamb in the freezer right now. I had wanted to make Greek gyros, but I got scared! What to do with the lamb? I don't know! This recipe sounds wonderful though, and anything cooked with wine has my approval! Great post today!
ReplyDeleteI agree with opening a new bottle and just drinking the rest...cooking is so much more fun that way. The recipe sounds delicious!
ReplyDeleteI've not had lamb cooked in wine. Very interesting.
ReplyDeleteEverybody seems to post garlic recipes this weekend. Or am I imagining that? I love garlic! Ging to make a garlic-sunchoke soup tomorrow! :)
ReplyDeleteLooks yummy Marg ... and not too tricky for a quick tasty meal.
ReplyDeleteThis sounds like a tasty recipe. The combination of jam and wine would make for a great sauce. I have never cooked lamb before but this recipe sounds easy enough to try.
ReplyDeleteBeth, lamb is quite common here so it some times surprises me when people say that they haven't cooked with it before!
ReplyDeleteSue, definitely something good for a cool night and definitely quick and tasty!
Gnoe, I hadn't noticed all the garlic recipes but now that you point it out... Maybe we are all warding off vampires or something!
Heather, I think red wine, garlic and rosemary are kind of classic flavours to cook with lamb especially.
Lisa, I am usually not all that keen on opening a bottle just for me, but if I need to cook with it I need to cook with it! Right?
Zibilee, it's hard to go past roast leg of lamb. My favourite way to eat lamb is shanks...yum!
Caite, it definitely gave a different edge to the sauce.
Bookgirl, we used to have mint sauce but I don't recall having mint sauce.
Carol and Beth - great minds and all that!
Meghan, I hope you like it if you do try it!