Seared lamb chops, just rested, disappear under a warm, glossy glaze of blackcurrant and mint: Dammann Frères’ Blackcurrant Mint Jelly, made from its Cassis-Menthe infusion, offers a refined take on the classic mint sauce.
Serves 4 · 20 min
- Season 8 lamb rib chops with salt and pepper.
- Sear them in 1 tbsp olive oil in a hot skillet, 3 to 4 minutes per side, until they reach at least 145°F (63°C) inside, then let rest for 3 minutes.
- Meanwhile, warm 4 tbsp of the blackcurrant mint jelly with 1 tbsp water until melted.
- Spoon the glaze over the chops and serve with roasted potatoes and green peas.
The star of this recipe: Blackcurrant Mint Jelly, by Dammann Frères.
