Rack Of Lamb With Mustard And Red Currant Glaze

INGREDIENTS

INSTRUCTIONS

6    
Preheat the oven to hot (200 deg C). The first step is to rub  cut-side
of potatoes with oil then put potatoes in the oven directly  on the
oven rack (cut-side down) so they start cooking (see recipe  following
for Crunchy dry-baked potatoes). To prepare the lamb racks,  trim away
skin and most of the fat. Season meat with freshly milled  black pepper
and just a little salt (optional). Put into a baking  dish and roast in
a hot oven for 10 to 15 minutes, then remove from  oven and spread with
the red currant jelly and scatter over mustard  seeds and rosemary
leaves. Squeeze the juice of a lemon over the  racks then roast for a
further 15 to 20 minutes (or to taste). Remove  lamb from oven, let
stand for a few minutes then cut into  cutlets.Serve hot with the
crunchy dry-baked potatoes and hot  vegetables or alternatively
accompany with a big green salad. Serves  Crunchy dry-baked potatoes:
Scrub unpeeled potatoes and cut each one  in halves. Rub the cut-side
with a smear of oil and place on the oven  rack, cut-side down. Small
potatoes could be speared with a skewer to  prevent them falling
through bars. Roast in a hot oven, and turn once  during cooking. Allow
40 to 50 minutes, depending on size. When  cooked, these potatoes
should be floury in the middle with a light  crispy skin.  Converted by
MC_Buster.  Per serving: 658 Calories (kcal); 10g Total Fat; (12%
calories from  fat); 15g Protein; 132g Carbohydrate; 0mg Cholesterol;
44mg Sodium  Food Exchanges: 9 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 2  Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 102
Total Fat: 11.7g
Cholesterol: 0mg
Sodium: 2.8mg
Potassium: 92mg
Carbohydrates: 3.2g
Fiber: 1.7g
Sugar: <1g
Protein: 1.9g