Lamb Chops And Cranberry Jelly
|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)|
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.