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Ingredientes
- 2 x fully trimmed french style racks of lamb chine bone removed (usually 14 cutlets in total 7 in each rack) extra virgin olive oil
- 1 x salt and freshly grnd black pepper
- 1 Tbsp. redcurrant jelly gravy:
- 1 x level Tbsp. plain flour
- 65 ml red wine
- 300 ml chicken stock
- 1 tsp worcestershire sauce
- 1 tsp lemon juice
- 1 Tbsp. redcurrant jelly
- 1 dsh gravy browning
Direcciones
- Rub the lamb with a little extra virgin olive oil.
- Season well and spread with the redcurrant jelly.
- Sit the lamb in the small roasting tin the bone tips facing downwards and inwards. Roast at the top of the roasting oven for 12 to 15 min for pink lamb 20 min for well done.
- This will depend on the thickness of the rack of lamb.
- Wrap loosely in foil and transfer to the simmering oven while you make the gravy.
- Off the heat blend in the flour with the fat and juices in the tin using a metal whisk. Pour in the wine and remaining ingredients whisk well then slide on to the floor of the roasting oven for about 5 min till bubbling and slightly thickened.
- Check the seasoning.
- Serve two to three cutlets per person with the gravy and perhaps potato cakes (qv) stirf ried young spinach and young carrots.
- Rack of lamb is a roast for a special occasion. You may need to order it from your butcher in advance. To colour and glaze the meat use some redcurrant jelly that also adds flavour
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 42 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 141mg | 6% |
| Potassium 99mg | 3% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.97g | 2% |
| Protein 0.99g | 2% |
