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Lamb Chops And Cranberry Jelly

Microwaverina's picture
Ingredients
  Lamb noisettes 12 Ounce (1 Inch Thick, 4 Noisettes, 75 Gram/3 Ounce Each)
  Canned consomme 14 Ounce (1 1/2 Cups, 400 Gram)
  Gelatin 15 Milliliter (1 Tablespoon)
  Cranberry jelly 90 Milliliter (6 Tablespoon)
  Fresh mint/2.5 milliliter dried mint 5 Milliliter (1 Teaspoon)
  Mint sprigs 1 (For Garnish)
Directions

Arrange the chops in a shallow dish. Cook on high for 2 minutes, rearrange, and cook for a further 2 minutes. Cover and set aside.
Place the consomme, cranberry jelly and herbs in a bowl and cook on high for 3 minutes. Do not allow it to boil. Sprinkle on the gelatine and stir until dissolved.
Remove chops from the dish and arrange on a serving plate. Brush with the consomme mixture to glaze and chill.
Pour the consomme mixture into a shallow dish and chill until jellied. Chop roughly and arrange around the chops. Garnish with sprigs of mint and serve with salad.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cranberry
Interest: 
Healthy

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