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Roast Rack of Lamb with Red Currant and Port Glaze

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


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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