Barnsley chops with roasted shallot and redcurrant gravy.

Ingredients (10 portions)

Amount	Measure	Name
2	kg	Lamb loin
10	g	KNORR PRIMERBA Bouquet a l'Italienne Herb Paste
5	g	KNORR PRIMERBA Garlic Paste
20	g	Oil, Olive
45	g	Jelly, red currant
50	ml	KNORR Concentrated Finishing Bouillon Roasted Shallot
900	ml	KNORR Fine Gravy Granules for meat dishes 8.5ltr

Preparation

Advanced Preparation
Pre heat an oven to 200ºC (400ºF) gas 6

Method:

1. Place the lamb chops in a tray and brush with the Italienne herbs and season with pepper. Blend the garlic paste with the mash and warm. Keep hot.

2. Make up the gravy as per the manufacturers instructions, 75g powdered granules per 1litre boiling water. Keep hot.

3. Add the olive oil to the pan and brown Barnsley chops lightly. Remove to a baking tray and place in oven until cooked or as to the customers desired point. Remove and keep warm.

4. De-glaze the pan with the gravy, add the redcurrant jelly and the finishing bouillon as required. Bring to the boil.

5. Place some pre made mash on the plate topped with the Barnsley chop. Drizzle the gravy over the chop and around the plate.

Handy Hints:
De-glaze the pan with 100ml ruby port for an even richer gravy.
Use COLMANN’S Mint sauce as a replacement for redcurrant jelly to change the flavour profile.
The consistency of the gravy can be adjusted by adding more granules to thicken or water to thin and is bain marie stable for up to four hours, so can be made well in advance of service.
Healthy Hint.
Serve with monge tout and carrats.