- 2 Trimmed racks of Scotch Lamb (each with 6 bones)
- 3 x 15ml sp (3tbsp) Vegetable oil
- Salt and pepper
- 125g (5oz) Redcurrants
- Mint Leaves (add to suit taste)
- 150ml (1/4pt) Dry sherry
- 500ml (1pt) Lamb stock
- 100g (4oz) Unsalted butter
1. Heat the oil in a roasting tray and seal the racks on top of the stove.
2. Place the roasting tray in a pre-heated oven 190oc, 375of, Gas Mark 5 and roast for 30 minutes.
3. Remove the racks from the roasting tray and keep warm.
4. Pour off excess fat, add the sherry and reduce by two thirds.
5. Add the lamb stock and reduce again by two thirds.
6. Remove from heat, strain and whisk in half the butter, keep hot.
7. Heat a small frying pan, add the rest of the butter and when it is foaming, add the redcurrants, and soften for a few seconds, add the mint leaves at the last minute.
8. Slice the rack into portions, spoon over the redcurrants and mint and serve with the sherry pan juices.
Serve with asparagus, new potatoes and purple sprouting broccoli.
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Submitted By: Marlen
Roast Rack of Lamb with Buttered Red Currants, Mint Leaves and Sherry