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Roast Rack Of Lamb With Red Currant And Port Glaze Recipe

by Global Cookbook

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

1. Preheat oven to 220 C.
2. 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.
3. Remove the racks from the roasting dish. Cover with foil to keep hot.
4. Place the roasting dish onto a low heat element and add in the flour to make a smooth paste.
5. 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.
6. Cut each rack into cutlets and arrange three onto each plate.
7. Serve with sauce and seasonal vegetables.

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