Barnsley chops with roasted shallot and redcurrant gravy.
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2 | kg | Loin of lamb |
| 50 | g | KNORR PROFESSIONAL Pureed Herb Mixed Herbs |
| 50 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 20 | g | Olive oil |
| 45 | g | Red currant Jelly |
| 900 | ml | KNORR 1-2-3 GRAVY Granules for Meat dishes 25ltr |
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 mixed herb puree 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:
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.
