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David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	French	Jude3	4	servings

INGREDIENTS

1	tb	Olive oil
2		French trimmed racks of lamb; 12 ribs in total
1	tb	Plain flour
1	tb	Red currant jelly
125	ml	Fresh orange juice
200	ml	Vegetable stock
1	tb	Dark soy sauce
2	tb	Port
		Fresh sage to garnish

INSTRUCTIONS

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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