Roast rack of lamb with red currant and port glaze
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | French trimmed racks of lamb; 12 ribs in total | |
| 1 | tablespoon | Plain flour |
| 1 | tablespoon | Red currant jelly |
| 125 | millilitres | Fresh orange juice |
| 200 | millilitres | Vegetable stock |
| 1 | tablespoon | Dark soy sauce |
| 2 | tablespoons | 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 25 mins if you prefer a little more well done.
Remove the racks from the roasting dish. Cover with foil to keep warm.
Place the roasting dish onto a low heat element and add 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 minutes until 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.
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