One of the most successful sauces for meat is sweet and sour. Lamb can be an unusual and savory dish if you cook it with such a red currant gravy.
It is necessary
- - lamb chops 2 pcs.;
- - vegetable oil;
- For the sauce:
- - dry white wine 150 ml;
- - red currant jelly 2 tbsp. spoons;
- - honey 2 teaspoons;
- - parsley 3 sprigs;
- - starch 1 teaspoon;
- - red currant 100 g;
- - salt;
- - ground black pepper;
- For garnish:
- - young cabbage 1/4 head of cabbage;
- - green peas 2 tbsp. spoons;
- - carrots 1 pc.;
- - vegetable oil;
- For decoration:
- - red currant berries;
- - rosemary.
Instructions
Step 1
Wash the lamb and pat dry with a paper towel. Then beat on both sides through cling film so as not to break the integrity of the meat. Then grate the chops with black pepper and fry in hot vegetable oil on both sides. Season with salt.
Step 2
Wash the parsley, dry and chop very finely. In a saucepan, combine wine with jelly, honey, starch, salt and pepper. Heat over medium heat until the sauce thickens.
Step 3
Wash the currant berries, leave some for decoration, and mix the rest with parsley and add to a saucepan. Heat a little more and remove from heat.
Step 4
Put the chops on a dish, pour over the prepared sauce. Finely chop the cabbage, grate the carrots and mix with the peas and vegetable oil. Serve the dish with a side dish, garnish with currants and rosemary sprigs.
