Lamb Chops with Fruity Currant
- 2 garlic
- 2 sprigs rosemary
- 5 tablespoons olive oil
- 2 Rack of lamb (ready to cook, about 500 grams or 1.1 pounds)
- freshly ground peppers
- 100 milliliters dry Red wine
- 100 milliliters lamb stock
- 2 tablespoons Red currant jelly
- 350 grams fresh Spinach
- 1 tablespoon butter
- Nutmeg (freshly grated)
- 200 grams waxy potatoes
Preheat the oven to 100°C (approximately 210°F).
Peel and mince garlic. Rinse rosemary, shake dry, pluck needles and mince. Combine garlic, rosemary and 3-4 tablespoons of oil.
Rinse lamb, pat dry, coat with rosemary oil, cover and marinate in the refrigerator for 1 hour.
Sear meat in a hot, dry pan on all sides. Remove and season with salt and pepper. Place in a roasting pan and continue to roast in the oven for about 45 minutes, until center is pink.
Deglaze pan drippings with wine and stock. Bring to a boil and simmer for about 10 minutes over medium heat. Stir in jelly and season with salt and pepper.
Rinse spinach and spin dry.
Melt butter in another pan and add spinach. Wilt spinach in butter and season with salt, pepper and nutmeg.
Peel potatoes, rinse and thinly slice. Heat 2 tablespoons oil in a pan and fry potatoes for 3-4 minutes on both sides until golden. Remove and drain on paper towels.
Remove lamb from oven, let it rest briefly and divide into chops. Plate lamb, drizzle with sauce and serve with spinach and potatoes.