Try this Roast Rack of Lamb with Red Currant And Port Glaze recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 220 C. Place lamb in a roasting dish and brush with a little oil. Roast for 20 mins to serve pink or 25 mins if you prefer a little more well done. Remove the racks from the roasting dish. Cover with foil to keep warm. Place the roasting dish onto a low heat element and add the flour to make a smooth paste. Stir in the red currant jelly, orange juice and stock. Bring to the boil, stirring. Simmer for 3-5 minutes until thickened and smooth then stir in the soy sauce and port. Cut each rack into cutlets and arrange three onto each plate. Serve with sauce and seasonal vegetables.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 4 | ||
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Calories: 500 | ||
Calories from Fat: 312 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.6g | 46 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 131.2mg | 40 % | |
Sodium 473.4mg | 16 % | |
Potassium 602.7mg | 16 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 6.6g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 500
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