If you’ve never heard of Cumberland sauce, you’re not alone. It’s a jelly-based sauce that pairs beautifully with lamb. The sauce is tangy with a foundation of red currants to which red wine, orange or lemon zest, mustard and black pepper. It sounds odd, but tastes great.
Cumberland sauce has a rich history with its beginnings on the Medieval table alongside game meat. This recipe calls for red currant jelly. If you cannot find any, try cranberry, elderberry, black currant, or raspberry instead.
In finished form, if you have leftovers, this will store perfectly well in the refrigerator for about two weeks.
Cumberland (Jellied) Lamb
If you’ve never heard of Cumberland sauce, you’re not alone. It’s a jelly-based sauce that pairs beautifully with lamb. The sauce is tangy with a foundation of red currants to which red wine, orange or lemon zest, mustard and black pepper. It sounds odd, but tastes great.Cumberland sauce has a rich history with its beginnings on the Medieval table alongside game meat. This recipe calls for red currant jelly. If you cannot find any, try cranberry, elderberry, black currant, or raspberry instead. In finished form, if you have leftovers, this will store perfectly well in the refrigerator for about two weeks.
Ingredients
- 4 thick lamb chops
- 2 tbsp Extra Virgin olive oil
- 1 tsp salt
- 2 tsp toasted coriander
- 1 tsp dried thyme
- 1 garlic clove (crushed)
- 4 tbsp tart jelly
- 2 tbsp red wine
- 1 tbsp coarse ground mustard
- ½ tsp pepper
Instructions
- Pat the lamb chops dry with a paper towel.
- In a small bowl, stir together the salt, coriander, and thyme
- Sprinkle both sides with seasoning and mix evenly
- Put olive oil in a skillet, heating it to medium-high.
- Sear the lamb chops on all sides (about 5 minutes each)
- Place all the remaining ingredients into a small sauce pot and warm.
- Transfer the sauce to a gravy boat or similar serving implement
- Drizzle over top of the lamb chops when serving.