| 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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