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Rack of Lamb With Rosemary and Red Currant Sauce

A community recipe by

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Nice dish if one likes Lamb!


Serves: 4

For the Lamb

  • 1 rack of lamb (English or Welsh spring lamb, about 8 chops)
  • 1 tablespoon fresh orange juice
  • 1 tablespoon wholegrain mustard
  • breadcrumbs
  • finely chopped fresh parsley

For the Sauce

  • 8 ounces red currants
  • 4 ounces dry white wine
  • 2 tablespoons honey
  • 2 tablespoons mango juice (concentrate)
  • 2 tablespoons orange juice (concentrate)
  • 2 ounces chicken broth
  • 2 whole cloves
  • fresh rosemary (stems, a small quantity)


Rack of Lamb With Rosemary and Red Currant Sauce is a community recipe submitted by burnt fingers and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 200ºC, 400ºf.
  • 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 ‘royals’ 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 ‘cheaply’ inexpensive wine. †This can be prepared in advance and heated in the microwave.
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