-
Roast Rack Of Lamb With Red Currant And Port Glaze
Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 x French trimmed racks of lamb, 12 ribs in total
- 1 Tbsp. plain flour
- 1 Tbsp. red currant jelly
- 125 ml fresh orange juice
- 200 ml vegetable stock
- 1 Tbsp. dark soy sauce
- 2 Tbsp. port
- Fresh sage to garnish
Directions
- Preheat oven to 220 C.
- Place lamb in a roasting dish and brush with a little oil. Roast for 20 mins to serve pink or possibly 25 mins if you prefer a little more well done.
- Remove the racks from the roasting dish. Cover with foil to keep hot.
- Place the roasting dish onto a low heat element and add in the flour to make a smooth paste.
- Stir in the red currant jelly, orange juice and stock. Bring to the boil, stirring. Simmer for 3-5 min till thickened and smooth then stir in the soy sauce and port.
- Cut each rack into cutlets and arrange three onto each plate.
- Serve with sauce and seasonal vegetables.
Similar Recipes
Leave a review or comment