Lamb Recipes – Redcurrant Cutlets and Burgers
Quick and Easy Recipes Using Lamb Chops and Mince
Sep 17, 2009
The article Excuses to Party in August suggests throwing a party on Lammas Day and serving lamb chops or cutlets in redcurrant and rosemary sauce. The recipe for that dish is given here. If the idea of chops doesn’t appeal, why not try the minty lamb burger recipe instead? Both menu ideas are quick and easy to make and can be cooked outside on the barbecue or inside on the standard cooker grill.
Recipe for Minty Lamb Burgers
These are lovely burgers which can be made up earlier in the day and kept in the fridge before being cooked. Serve them in burger buns or pop them in pitta bread pockets along with shredded lettuce, mayonnaise, diced cucumber and sliced tomato. For a more substantial meal, forget the bread and serve with boiled new potatoes, garnished with butter and mint along with a side salad.
Ingredients:
- 1 lb lamb mince
- 1 small onion
- 2 tbsp fresh mint or 2 tsp mint sauce
- 1 tbsp olive oil
- Salt and pepper to taste
Method:
- Peel and chop the onion finely
- Gently sauté the onion in olive oil until it’s transparent but hasn’t started to brown
- Chop the mint finely
- Put all ingredients in a bowl and mix thoroughly, seasoning with the salt and pepper
- Split the mixture into four even parts and press into round burger shapes
- Allow to chill in the fridge for at least half an hour before cooking
- To cook, grill or barbecue gently for 5 – 10 minutes on each side until they are cooked through
Recipe for Lamb Chops in Redcurrant and Rosemary Glaze
Any cut of lamb chop or cutlet can be used for this – including lamb leg steaks. Just make sure that the meat is thoroughly cooked through before serving. Serve with hot mashed potato, carrots and peas for a meal on a colder evening, or with salad and jacket (baked) potatoes on a warmer evening.
Ingredients:
- 4 lamb chops or cutlets
- 4 tbsp redcurrant jelly
- 2 tbsp raspberry or red wine vinegar
- 1 tbsp olive oil
- 1 clove garlic, crushed
- ½ tsp dried or 1 tsp fresh rosemary, chopped finely
Method:
- Put the redcurrant jelly, vinegar, garlic and herbs in a saucepan and gently heat on the hob so that the jelly melts. Stir well to make a nice smooth sauce
- Barbecue or grill the chops for about five minutes on each side
- Brush with the glaze and cook for about five minutes more on each side, basting with more glaze every so often, until the chops are cooked and the juices run clear.
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