Seared lamb chops, just rested, disappear under a warm, glossy glaze of black currant 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
Ingredients
- 8 lamb rib chops
- Salt and pepper
- 1 tbsp olive oil
- 4 tbsp Blackcurrant Mint Jelly (Dammann Frères)
- 1 tbsp water
- Roasted potatoes and green peas, to serve
Method
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
