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Rack Of Lamb with Mustard and Red Currant Glaze

6 md Potatoes; scrubbed, then halved
2 ts Olive oil
3 Baby lamb racks
2 tb Red currant jelly
1 tb Mustard seeds
Few sprigs fresh rosemary
1 lg Juicy lemon


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 6.


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.





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