Ahh, lamb! A delectable meat that fills your taste buds with the delicate, soft and buttery flavour; An ambrosial taste of fresh meadows, sunny days and sweet clover all mixed into one bite. A good chef fixes lamb in a variety of ways, roasted, baked or seared, and any way it is fixed is delicious. Regardless, of the cooking process, every chef should choose a sauce to accompany the lamb.
When preparing this sauce for lamb a chef should think of the specific tastes of his guests. It’s a matter of looking for the exact mixture of ingredients that complement the lamb. Common lamb sauce selections include red wine, mint, redcurrant jus or cranberry sauce; although many chefs have used untraditional sauces like, pasata mixes or Thai style curry, effectively. For the sake of simplicity we’ve listed a few traditional sauces for lamb that might work for you.
The Modern Version of the Traditional Mint Sauce For Lamb
Growing up on a farm or in a very traditional home, meant that you often had roasted lamb for Sunday dinner. Do memories of a traditional roasted lamb with a wonderful mint jelly come wafting by? Well, that is the way most of us were introduced to the succulent taste of lamb. While going to the trouble of making homemade mint jelly may be asking a little too much from any busy chef, the following mint sauce recipe may be the key to your modern-day lamb dish.
* A fistful of fresh mint (4 ounces or 115 grams will do).
* 1/2-cup of boiling water
* 1/2-cup cider vinegar
* 1 tablespoon sugar
* A dash of sea salt
Remove the stems from the mint and rinse well. Chop up the mint leaves and place in a small bowl. Cover with the boiling water. Stir in the sugar and allow it to soak into the mint until the water is cool to the touch (about 15 minutes). Stir in the sea salt and cider. Serve over your lamb.
Traditional Redcurrant Jus Sauce for Lamb
This sweet and mildly tart sauce is a traditional sauce option, used with many beef dishes, but also very appropriate for lamb. It does take a little longer to make than the mint sauce, but it is well worth the wait.
* 115 g or 4 oz of chopped bacon
* 1/2-cup of lamb stock (siphon it from the lamb cooking container)
* 2 cups of ruby port
* 2 to 3 tablespoons of red currant jelly
* Salt and pepper to taste
* 2 teaspoons of olive oil
* 1 tsp of cornstarch previously dissolved in 1 to 2 tablespoons of cold water.
Sear the bacon over medium heat until crisp. Remove from the pan and allow it to drain on a paper towel. Pour the port into the clean pan and mix in the lamb stock and jelly. Bring the ingredients to a boil, and simmer for 5 minutes. Whisk in the cornstarch and continue stirring until slightly thickened. Serve the sauce with sliced lamb.
Delicious Cranberry Sauce For Lamb:
Who can’t remember the delectable tart, yet slightly sweet taste of cranberry sauce? Traditionally, this is served with turkey or beef dishes, but it makes a wonderful sauce for lamb as well.
* 1 bag of fresh or frozen cranberries
* 2/3-cup of white sugar
* 1/3-cup of packed brown sugar
* 1 tsp orange zest
* 1 cup orange juice
Wash and clean the cranberries. Place the sugars, orange juice, in a small pot and boil. Stir the mixture constantly until the sugar dissolves. Add cranberries and orange zest to the mixture and bring to a boil. Reduce the heat and simmer until the cranberries pop. This usually takes about 10 to 15 minutes. Serve over lamb.
These are just a few great sauces you can serve with lamb. They are all delicious with lamb cooked in any way.
Peter Richardson is a chef in training. He enjoys blogging where he gets to share his recipes and insights. For succulent lamb recipes, visit the link.