Lamb medallions with redcurrant sauce

Name: Lamb medallions with redcurrant sauce
Prep time: 45 min
Cook time: 2 h 10 min
Total time: 2 h 55 min
Yield: Serves 4
Ingredients: 1 carrot, diced; 1 onion, diced; 1 celery stick, diced; 1 French shallot, diced; 2 tomatoes, diced; 4 juniper berries; 4 cloves garlic, split in half; 1 tablespoon oil; 3 x 8-chop racks of lamb (best end of neck) or 1 saddle of lamb (ask your butcher to debone the lamb, remove the fat, chop the bones and reserve the trimmings); oil, for cooking; 1 tablespoon tomato paste; 1 tablespoon sugar; 1 tablespoon red wine vinegar; 1 teaspoon crushed black pepper; 2 tablespoons redcurrant jelly; 250 ml (8 fl oz) brown stock; 1.5 litres heavy red wine; bouquet garni; 3 x 8-chop racks of lamb (best end of neck) or 1 saddle of lamb (ask your butcher to debone the lamb, remove the fat, chop the bones and reserve the trimmings)

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

This superb dish, with its classic combination of redcurrant and lamb, may seem very time consuming. Rest assured, it isn’t: most of the cooking time revolves around a gently simmering pot.

Ingredients

3 x 8-chop racks of lamb (best end of neck) or 1 saddle of lamb (ask your butcher to debone the lamb, remove the fat, chop the bones and reserve the trimmings)
oil, for cooking

Main course
Winter
Gluten-free

Method

Place the lamb bones and trimmings in a large bowl with all the marinade ingredients except the wine. Bring the wine to the boil in a pan, then pour directly into the marinade bowl. Leave to cool, then add the lamb fillets and marinate overnight, or for a maximum of 48 hours.
Remove the fillets from the marinade. Pat dry, cover with plastic wrap and refrigerate