1 rack of lamb
(English or Welsh spring lamb, about 8 chops)
1 tablespoon wholegrain mustard
For the sauce
8 oz red currants
4 oz dry white wine
2 tablespoons honey
2 tablespoons mango juice
2 tablespoons orange juice
2 oz chicken broth
2 whole cloves
(stems, a small quantity)
Preheat oven to 200ÂºC, 400Âºf.
Mix the mustard and orange juice, then mix the breadcrumbs and parsley, add the mustard sauce. Spread over top of the rack of lamb.
Roast the rack for 10-15 minutes for a rare to medium rare. Remove from oven, cover with foil, and allow to stand for five or so minutes.
Meanwhile, simmer all sauce ingredients in a saucepan for 15 minutes. Remove cloves, rosemary, and press the sauce through a sieve. Simmer this to reduce to a thick sauce.â€
Spoon a little on each plate and top with the chops. These are easily separated by carving between the ribs. Garnish with a sprigs of fresh rosemary.
Serve with Jersey â€˜royalsâ€™ new potatoes, petit pois, and broccoli spears or asparagus. Also, serve with a Pinot Noir or top red Burgundy, a good Bordeaux. Do not spend all this money on a delicious piece of meat and pair it with a â€˜cheaplyâ€™ inexpensive wine. â€ This can be prepared in advance and heated in the microwave.
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