Recipe-Finder.com
  • 4servings
  • 45minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B12, C, D
MineralsZinc, Copper, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 x 500g prepared best end racks of lamb, French trimmed

  2. 1 large rosemary sprig

  3. 40g chilled butter, cut into small pieces

  4. 1 tsp plain flour

  5. 200ml fresh beef or chicken stock, hot

  6. 3 tbsp ruby port

  7. 2 tbsp redcurrant jelly

  8. 2 tsp lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 230°C/fan210°C/gas 8. Season the racks of lamb with salt and pepper. Put the sprig of rosemary into the base of a small roasting tin and put the racks on top. Roast for 25-30 minutes, depending on whether you like your lamb pink or medium. Once cooked to your liking, transfer to a plate, cover tightly with foil and leave to rest for 10 minutes.

  2. Meanwhile, make the Shrewsbury sauce. Pour away the excess fat from the roasting tin, leaving the sprig of rosemary in place. Put the tin over a low heat and add 15g of the butter. When it has melted, stir in the flour. Cook for about 30 seconds, then gradually stir in the stock and leave to simmer for a few minutes until reduced to a well-flavoured gravy, scraping the base of the tin with a wooden spoon to release all the caramelised juices. Add the ruby port and redcurrant jelly, and simmer once more until the sauce has reduced and concentrated in flavour. Stir in the lemon juice, then strain into a small pan and bring back to a gentle simmer. Gradually whisk in the remaining pieces of chilled butter to give the sauce a lovely sheen. Adjust the seasoning, if necessary.

  3. Carve the racks of lamb between the bones to make cutlets, and pour any juices from the plate into the sauce. Stand 3 of the lamb cutlets up in the centre of each plate and pour a little of the sauce over and around them.

Comments

882,796
Send feedback