Modern Jelly Sauce for Lamb
A flavorful jelly sauce, perfect for serving with lamb. Inspired by traditional recipes and updated for the modern kitchen.
Ingredients
- 1 cup Redcurrant jelly (High-quality redcurrant jelly is essential)
- 1 cup Port wine (Adds depth and richness)
- 1 cup Lamb stock (Homemade or good quality store-bought)
- 2 tablespoons Lemon juice (Freshly squeezed)
- 2 tablespoons Fresh mint (Finely chopped)
- 1 tablespoon Butter (Unsalted)
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Instructions
- 1In a saucepan, combine the redcurrant jelly, port wine, and lamb stock.
- 2Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer gently for 20 minutes, or until the sauce has thickened slightly.
- 3Stir in the lemon juice, fresh mint, and butter. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
- 4Serve the jelly sauce warm with roasted lamb or lamb chops. Garnish with extra fresh mint, if desired.
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