LAMB - ROAST RACK OF LAMB

By pat1908

Choose racks of lamb that have been trimmed of all visible fat and had their bones scraped clean-sometimes called French-trimmed

Serves 4

Ingredients

• Choose racks of lamb that have been trimmed of all visible fat and had their bones scraped clean-sometimes called French-trimmed
• Serves 4
• 1 Tbsp olive oil
• 2 X 350g/12oz French-trimmed racks of lamb
• 1 Tbsp plain flour
• 1 Tbsp redcurrant jelly
• 125 ml/4fl oz fresh orange juice
• 200 ml/7fl oz vegetable stock
• 1 tsp dark soy sauce
• 2 Tbsp port
• fresh sage leaves, to garnish
• Garlic and potato patties and Glazed Shallots (See following recipes), and broccoli or green beans, to serve

Preparation

Step 1

Preheat the oven to 220C/425F/Gas7. Place the lamb in a roasting tin and brush over a little oil; tip any left over into the tin. Roast for 20 minutes to serve pink, or for 25 if you prefer meat will done.
Remove the racks from the tin, cover with foil and keep warm. Set the tin on a medium heat on the hob, then stir the flour into the oil to make a smooth paste. Stir in the red currant jelly, orange juice and stock, then bring to the boil, stirring. Cook for 3 minutes until thickened and smooth. Stir in the soy sauce and port. Cut each rack into six cutlets and arrange three on each potato patty. Pour the sauce around and garnish with sage leaves. Serve with the Glazed shallots and broccoli or green beans.