Recipe for Red Currant Lamb

RED CURRANT LAMB

Ingredients

½ cup Flour

¾ teaspoon ground Cumin

¾ teaspoon ground Coriander

¾ teaspoon ground Paprika

2 ½ teaspoon Salt

½ teaspoon freshly ground Black Pepper

3 tablespoon Olive Oil

8 Rib Lamb Chops (2lbs)

1 Large yellow Onion, chopped.

1 clove Garlic, finely chopped.

2/3 cup dry red Wine

¼ cup Tiptree Red Currant Jelly

½ cup Chicken or beef broth, plus additional if needed

2-inch piece of Lemon zest

1. Combine flour, Cumin, Coriander, Paprika, 1 ½ teaspoon salt, and black pepper in a large plastic bag. Shake to blend well

2. Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add Lamb chops, two at a time, to bag of flour and shake to coat. Add Lamb to skillet and brown well on both sides, then transfer to a large platter.

3. Discard remaining fat in pan, reserving brown bits at bottom. Heat remaining tablespoon of oil in the pan. Add onions and cook until tender, stirring often. Add Garlic and cook for 2 minutes. Add wine and bring to a boil, boiling for 1 minute. Add Tiptree Red Currant Jelly, broth, lemon zest, and remaining teaspoon of salt. Bring to a boil, then return chops to pan. Reduce heat to low, cover & simmer for 45 mins, until tender, turning chops occasionally. If sauce becomes too dry, add additional broth as needed.

4. Transfer chops to serving platter, Skim off any fat remaining in pan. Discard Lemon zest, spoon sauce over Lamb chops, and serve immediately.

Makes 4 servings