Tender and juicy rack of lamb with a peppercorn crust and redcurrant sauce.
What you need
2 x 7 boned racks of Lamb, French trimmed
For the Peppercorn Crust:
Sea Salt
15ml/1tbsp English mustard
45ml/3tbsp mixed peppercorns (black, white , pink), crushed
For the Redcurrant Sauce
25g/1oz butter
15ml/1tbsp plain flour
125ml/4fl oz fresh apple juice
3 sprigs fresh thyme leaves
250ml/9fl oz hot, good lamb or chicken stock
10-15ml/ 2-3tsp redcurrant jelly
How it is done
- Preheat your oven to Gas mark 4-5, 180-190ºC, 350-375ºF
- Heat large, dry non-stick roasting pan, season the lamb with salt and sear on both sides for 2-3 minutes until brown. Cool slightly then brush with mustard evenly on the fat side of each rack. Spoon the peppercorns over each lamb rack and press down firmly to form a crust.
- Transfer to a non-stick roasting try, crust side up and roast for 20-25 minutes (for medium) until the lamb is cooked. Cover with foil if browning too quickly. If you like your lamb more done cook for a further 5 minutes. Remove from oven, cover loosely with foil and leave to rest for 5 minutes.
- Meanwhile, to make the gravy, heat the butter in a saucepan, sprinkle over the flour and stir well with a small whisk or spoon. Add the fresh apple juice and thyme leaves. Bring to the boil and reduce the liquid to half the quantity. Stir in the stock and redcurrant jelly. Simmer for 2-3 minutes until well-flavoured gravy develops. Season to taste.
- Slice racks and serve 2-3 cutlets per person with seasonal vegetables.
Serves: 4
Preparations time: 15-20 minutes
Cooking Time: 20-25 minutes
Tip
If required replace the apple juice with Marsala or Sherry.
Source: Quality Standard Lamb
