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.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Season the lamb chops evenly with salt and black pepper. Set aside to rest at room temperature for 10 minutes.

Step 2

Preheat the oven to 375°F (190°C).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Garnish with extra mint leaves if desired, and serve warm.

Nutrition Facts

Serving size	(1670.3g)

Amount per serving	% Daily Value*
Calories	4195.8

Total Fat 334.9g	0%
Saturated Fat 150.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1017.5mg	0%
Sodium 3171.4mg	0%
Total Carbohydrate 101.5g	0%
Dietary Fiber 6.2g	0%
Total Sugars 91.9g
Protein 177.9g	0%

Vitamin D 2.2IU	0%
Calcium 247.9mg	0%
Iron 18.9mg	0%
Potassium 3068.7mg	0%

*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.

Source of Calories

Fat: 73.0%

Protein: 17.2%

Carbs: 9.8%