| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | French | Jude3 | 4 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 2 | French trimmed racks of | |
| lamb 12 ribs in total | ||
| 1 | T | Plain flour |
| 1 | T | Red currant jelly |
| 125 | Fresh orange juice | |
| 200 | Vegetable stock | |
| 1 | T | Dark soy sauce |
| 2 | T | 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1270
Calories From Fat: 915
Total Fat: 103.2g
Cholesterol: 407.7mg
Sodium: 3637.4mg
Potassium: 17.4mg
Carbohydrates: 12.6g
Fiber: <1g
Sugar: <1g
Protein: 77.5g