Roast Rack of Lamb with Red Currant And Port Glaze

Ready in 1h

Try this Roast Rack of Lamb with Red Currant And Port Glaze recipe, or contribute your own.


2 racks of lamb; French trimmed
125 ml Fresh orange juice
1 tb olive oil
1 tb Plain flour
1 tb Dark soy sauce
Fresh sage; to garnish
200 ml Vegetable stock
2 tb Port
1 tb Red currant jelly

Original recipe makes 4



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.

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