- 2 lean racks of lamb, French trimmed
- *For the Herb Crust:
- 90ml/6tbsp freshly chopped flat-leaf parsley, chives or soft thyme leaves
- 50g/2oz butter, melted
- 100g/4oz fresh breadcrumbs
- Grated zest of 1 lemon
- Salt and freshly milled black pepper
- 5-10ml/1-2tsp English mustard
- *Marsala and Redcurrant Sauce:
- 25g/1oz butter
- 15ml/1tbsp plain flour
- 125ml/4floz Marsala or pale sherry
- 250ml/9floz hot, good lamb or chicken stock
- 10-15ml/2-3tsp redcurrant jelly
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Prepare the herb crust: Place all the ingredients except the mustard into a food processor or blender and blend until combined.
- Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over to apply a good coating.
- Press a generous handful of the herb crust over the racks.
- Transfer to a medium-sized roasting tin and roast for the calculated cooking time. Cover the bones with foil if browning too quickly.
- To make the gravy, heat the butter in a saucepan, sprinkle over the flour and stir well with a small whisk or spoon. Add the Marsala or sherry, stir and bring to the boil and reduce the liquid to half the quantity. Stir in the stock and the redcurrant jelly. Simmer for 2-3 minutes until well-flavoured gravy develops. Season to taste.
- Slice the racks and serve 2-3 cutlets per person with baby new potatoes and baby asparagus or seasonal green beans.