What fruit would go well with lamb for an accompanying sauce?

Question

I'm pretty sure I used to have a raspberry sauce with it, but I can't find a recipe for it anywhere so now I'm wondering if it really was!

Answer 1

mint jelly

Answer 2

Try something new then. This is a great recipe.

ROAST LAMB WITH PEARS

1 easy carve leg of lamb (approximately 1 kg)
2 cloves garlic, crushed
1 tablespoon olive oil
3 tablespoons rosemary leaves
3 pears, peeled, cored and halved
2 large potatoes, cut into chunks
1 sweet potato, peeled and cut into chunks
½ butternut pumpkin, peeled and cut into chunks
2 medium carrots, peeled and cut into large chunks

Preheat oven to 180 °C. Mix garlic, oil and rosemary, rub over lamb. Reserve remaining mixture. Place lamb on a rack and cook for 15-20 minutes. Remove from the oven, brush with the oil, garlic, rosemary mixture and return to oven. Place all vegetables in a separate, heated baking dish and cook at the top of the oven, turning once. Cooking should take 1 hour-1 hour 20 minutes (For each 500g, allow 20-25 minutes for rare; 25-30 minutes for medium, 30-35 minutes for well done). Lamb should be just cooked and juicy, and vegetables brown and tender. Rest the lamb, wrapped in foil for 10 minutes, before carving

Answer 3

Well, in our house, growing up, we always had lamb and little new potatoes generously slathered with a sweet mint sauce. But I occasionally do lamb with slices of stewed pears (not too mushy though). Lamb is rather a delicately flavored meat, so it seems to do well with a "supporting flavor" from something like sweet, tangy mint sauce, or a fruity one. When I make any kind of fruit sauce, I just stew the fruit whole, push it through a sieve to separate out any cores or unwanted parts, then into the blender with it, and voila!

Answer 4

I really like lamb with apricot sauce

kettle, with cover

Onion, 1 medium, 8 ounces, chopped

Juice of one lemon
Cumin, crushed, 1 teaspoon
Coriander, crushed, 1 teaspoon
Cinnamon, 1 inch piece
Ginger root, 1 coin
Black pepper, 2 whole seeds

Apricots, dried,1 pound, soaked overnight
Almonds, 1/3 cup, pulverized

Arrowroot, or corn starch (optional)

Soak apricots overnight. If still not very soft, place in water, bring to simmer, and drain. Mash thoroughly with a potato masher (or put through a food mill or food processor.)

To prepare seasonings, chop onions. Crush cumin and coriander in a mortar or grind coarsely in a spice grinder. Peel ginger root and cut a coin 1/16 inch thick (this will be removed before serving). Pulverize almonds in a spice grinder or mini food processor. 1/2 cup sugar

To simmer in 3 cups water about 1 hours (add more water if neccesary.

stir apricots into the cumin, coriander, onions, cinnamon, ginger, black pepper, and almonds. Gently simmer, partially covered, 2 hours.

Sauce should manifest a shiny, deep orange color. Remove ginger before serving.

To thicken sauce

If you wish to thicken, place 2 teaspoons of arrowroot in a cup. Make a paste with cold water and stir into the sauce. Let boil a minute to thicken. (If using cornstarch, cook 10 minutes or so to remove raw taste.)

Answer 5

The sauce I always use with lamb is:

Tzatziki
1-1/2 cups of yogurt (strained)
2 medium cucumbers
4-6 cloves of garlic, crushed
Salt, vinegar

add Fresh dill or mint if you like.

Skin cucumbers & cut into thin strips with vegetable grater, & cut them into very small pieces. Drain & squeeze well & add salt. Add crushed garlic, a small amount of vinegar - like a 1/4 teaspoon. Add yogurt and mix well, add oil. Add only a very small amount.

Answer 6

1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
1/2 cup raspberries
2 teaspoons cornstarch

Combine 1 cup mint, broth, shallots, vinegar, raspberries and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.

Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

Answer 7

Apricot sauce: You can buy apricot jelly, heat on stove and pour over lamb. Garnish with mint leaves.

Answer 8

Any kind of Sweet & Sticky fruits which can be coat around the lamb oily taste....

Answer 9

You can pretty much pair up lamb with any small fruits such as cranberries, cherries, currant and even orange.

Answer 10

figs
plum
guava
raspberry sounds really good *** just get a cranberry sauce recipe and tweak it.

Answer 11

Cranberry goes well too. The greeks use mint jelly, nice also.