Preheat 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (275g)|
|Recipe Makes: 4|
|Calories from Fat: 312 (62%)|
|Amt Per Serving||% DV|
|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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