Roasted Rack of Lamb with Red Wine Sauce
Lamb is best in spring, from Easter onward, when it is at its sweetest and most succulent. Rosemary and garlic are traditional flavorings and a gravy made with red wine and red currant jelly is divine.Fresh mint for sauce is also at its best around this time.Rack of lamb is an impressive dish for entertaining,too.Just double or triple ingredients,depending on number of guests.
Preparation Time : 10 Minutes
Cook Time: 45 Minutes
- 1 trimmed rack of lamb weighing 9-10 1/2 oz./250-300 g
- 1 garlic clove, crushed
- 2/3 cup red wine
- 1 fresh rosemary sprig,crushed to release the flavor
- 1 tbsp olive oil
- 2/3 cup lamd stock
- 2 tbsp red currant jelly
- 1 part Demi-Glaze to 4 parts hot water, dissolved(optional)for more intense flavor
- salt and pepper
- bunch of fresh mint leaves
- 2/3 cup red wine
- 2 tsp superfine sugar
- 2 tbsp water
- 2 tbsp white wine vinegar
- Place the rack of lamb in a non metallic bowl and rub all over with the garlic.Pour over the wine and place the rosemary sprig on top.Cover and let marinate in the refrigerator for 3 hours or over night if possible.
- Preheat the oven to 425 F/220 C.Remove the lamb from the marinade, reserving the marinade.Pat the meat dry with paper towels and season generously with salt and pepper.Place the lamb in a small roasting pan,drizzle with oil,and roast for 15-20 minutes,depending on whether you like the meat pink or medium.Remove the lamb from the oven and let rest, covered with foil,in a warm place for five minutes.
- Meanwhile,pour the reserve marinade into a small pan,bring to a boil over medium heat,and bubble gently for 2-3 minute.Add the stock and red currant jelly (optional Demi-Glaze)and let simmer,stirring,until the mixture is syrupy.
- To make the Mint Sauce,chop the fresh mint leaves and mix together with the sugar in a small bowl. Add the boiling water and stir to dissolve the sugar.Add the white wine vinegar and let stand for 30 minutes before serving with the lamb.
- Carve the lamb into chops and serve on warmed plates with the sauce spooned over top.Serve the Mint Sauce separately.