Saint Eldercot
Experience the perfect harmony of flavors with the exquisite Saint Eldercot recipe—a floral, citrusy twist on classic lamb chops. This dish boasts succulent, pan-seared lamb chops drizzled with a buttery thyme-garlic glaze, perfectly complemented by honey-roasted apricots and an elegant elderflower cream sauce. A vibrant citrus-mint chutney made with fresh orange zest and mint leaves adds a refreshing burst of flavor, elevating every bite to gourmet status. Ideal for dinner parties or special occasions, this recipe combines minimal prep with impressive presentation, delivering a meal that’s as visually stunning as it is delicious. Packed with unique touches like elderflower cordial and roasted apricots, Saint Eldercot is the ultimate choice for anyone seeking creative lamb recipes that shine.
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Recipe Information
Ingredients
- 6 pieces lamb chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 6 whole apricots
- 2 tablespoons honey
- 4 tablespoons elderflower cordial
- 1 cup heavy cream
- 10 leaves fresh mint leaves
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 2 cloves garlic cloves
- 1 tablespoon butter
- 2 sprigs fresh thyme
Instructions
Season the lamb chops evenly with salt and black pepper. Set aside to rest at room temperature for 10 minutes.
Preheat the oven to 375°F (190°C).
Cut the apricots in half and remove the pits. Place them on a baking sheet, drizzle with honey, and roast in the oven for 12-15 minutes until soft and slightly caramelized.
In a small saucepan over medium heat, combine the elderflower cordial and heavy cream. Simmer gently for 5 minutes to infuse the cream with elderflower flavor. Keep warm.
Make the citrus-mint chutney by finely chopping the fresh mint leaves. Combine them in a bowl with orange zest, orange juice, a pinch of salt, and 1 tablespoon of olive oil. Set aside for serving.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side or until they reach your desired level of doneness. Remove lamb chops to a plate and let them rest.
In the same skillet, reduce the heat to low and add butter, minced garlic, and thyme sprigs. Stir for about 1 minute until fragrant. Pour the infused butter over the lamb chops.
To serve, arrange the lamb chops on a plate. Spoon the elderflower cream over the top, add the roasted apricots, and drizzle with the citrus-mint chutney.
Garnish with extra mint leaves if desired, and serve warm.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 15.9 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
