Ahh, lamb! A delectable meat that fills your taste buds with the delicate, soft and buttery flavor. 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 sauces to serve with lamb to set the dish off. Now, you may be wondering, “What sauce goes with lamb?” Here are three delightful sauces for lamb that you will love.
Top 3 Sauces That With Lamb
When preparing the best 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, red currant jus or cranberry; 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 to serve with lamb recipes that are popular favorites among dinner guests.
The Modern Version of the Traditional Mint Sauce To Serve With 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 mint sauce over lamb chops.
Traditional Redcurrant Jus Sauce for Lamb
This sweet and mildly tart sauce is a traditional 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 for lamb rack on the side.
Delicious Cranberry Sauce To Go With 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 as sauce for leg of lamb.
These are just a few of the possibilities to use as sauces for lamb but they certainly tend to be the most popular. They are all delicious with lamb cooked in every way. Which of these do you think is the best sauce for lamb?