Rack of Lamb with Rosemary and Red Wine Sauce

Serves: 6

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 2  garlic cloves, crushed
• 3  French-trimmed racks of lamb, each around 225g - six to eight bones
• 300 ml (1?2 pint) red wine
• 6  rosemary sprigs, roughly bashed to release the flavour
• 1 tablespoon(s) olive oil
• 300 gram(s) carton fresh lamb stock
• 3 tablespoon(s) redcurrant jelly
• Knob of herb butter

Method

1. Rub the garlic into the meat, then put in a shallow, sealable container and add the wine and rosemary. Cover and marinate in the fridge for at least 4hr or overnight.
2. Preheat the oven to 200°C (180°C fan oven) mark 6. Drain off and reserve the marinade. Pat the meat dry and put in a roasting tin with the rosemary. Drizzle with oil, season well and roast for 15-20min.
3. Meanwhile, put the marinade in a wide, heavy-based pan, bring to the boil and reduce by half. Add the stock and jelly and bring to the boil, then simmer for 10-12min to reduce to a syrupy sauce - enough for 2tbsp per person.
4. Take lamb out of the oven; leave to rest for 5-10min. Add herb butter to the sauce, along with juices from the roasting tin. Whisk in and season to taste.
5. Slice each rack of lamb in half. Garnish with rosemary, drizzle with sauce and serve.
6. SERVE WITH...
7. Roasted vegetables and mash.

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