Local Lamb With Raspberry Black Peppercorn Sauce Recipe

Name: Local Lamb With Raspberry Black Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 fresh local lamb chops; Dijon mustard; chopped fresh rosemary; salt and pepper; olive oil; RASPBERRY BLACK PEPPERCORN SAUCE OR COULIS; 2 cups fresh raspberries; 1/4 cup orange juice; 1/4 cup brown sugar; 2 tablespoons milled black peppercorns (or 50 turns)

Servings: persons

12 fresh local lamb chops
Dijon mustard
chopped fresh rosemary
salt and pepper
olive oil
RASPBERRY BLACK PEPPERCORN SAUCE OR COULIS
2 cups fresh raspberries
1/4 cup orange juice
1/4 cup brown sugar
2 tablespoons milled black peppercorns (or 50 turns)

1
Rub lamb lightly on both sides with Dijon mustard, rosemary and salt and pepper. heat oil in a frying pan on high temperature; add lamb, and sear on both sides until medium rare, approximately 3-4 minutes per side. Serve with a dollop of raspberry blackpeppercorn sauce.
2
NOTE: Normally canola oil is a better bet for high heat; in this recipe there's enough fat in the lamb to keep the olive oil from burning.
3
RASPBERRY BLACKPEPPERCORN SAUCE OR COULIS:
4
Stir ingredients in a saucepan; bring to a boil., Reduce heat and let simmer for 4-5 minutes. Use a whisk to break up raspberries. Make sauce ahead and reheat as needed. Strain sauce to remove seeds, creating a coulis, if people are intolerant of them.

944

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 fresh local lamb chops, Dijon mustard, chopped fresh rosemary, salt and pepper, and more.

Yes, Local Lamb With Raspberry Black Peppercorn Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Local Lamb With Raspberry Black Peppercorn Sauce

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