Modern Jelly Sauce for Lamb

Name: Modern Jelly Sauce for Lamb
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)

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)

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.