Red Pepper and Rosemary Crusted 2-bone Mini Racks of Lamb with Redcurrant Jus Red Pepper and Rosemary Crusted 2-bone Mini Racks of Lamb with Redcurrant Jus

Red Pepper and Rosemary Crusted 2-bone Mini Racks of Lamb with Redcurrant Jus

A delicious 2-bone shoulder racks of lamb coated in a red pepper and rosemary crust served with a rosemary jus.  A great entertaining dish

prep time
10 mins

cook time
50 minutes

serves
4 people

Ingredients

  • 4 x 2-boned mini rack (shoulder) of lamb
  • Salt and freshly milled black pepper
  • For the Red Pepper and Rosemary Crust
  • :2 garlic cloves, peeled and roughly chopped
  • 75g/3oz prepared roasted red peppers in oil, reserving 30ml/2tbsp oil from the jar
  • 15ml/1tbsp freshly chopped rosemary leaves
  • Dash of hot pepper sauce
  • For the Redcurrant Gravy
  • :1 garlic clove, peeled and crushed
  • 300ml/½pint good quality red or rosé wine
  • 1 large sprig fresh thyme
  • 60ml/4tbsp redcurrant jelly
  • 25g/1oz butter

Method

  1. Preheat the oven to Gas mark 7, 220°C, 425°F.
  2. Prepare the redcurrant gravy; place the garlic, wine and thyme in a medium saucepan and boil for 15-20 minutes until reduced by half.  Strain, return to the pan and simmer over a low heat.  Stir in the redcurrant jelly and whisk in the butter.  Season.
  3. To prepare the crust; place the garlic, peppers, reserved oil, thyme and hot pepper sauce in a food processor or blender and whizz until a smooth paste forms.  Season.
  4. Place the racks on a chopping board, fat side up and gently score the skin.  Season.  Heat a large, dry non-stick pan, and sear the lamb in the pan on both sides for 2-3 minutes until brown.  Cool slightly then spread the paste evenly on the fat side of the racks.
  5. Place the lamb in a roasting tray, crust side up and roast for 20-25 minutes (for medium).  Remove from the oven; cover loosely with foil and leave to rest for 5 minutes.
  6. Serve the racks into cutlets and serve with new potatoes, the gravy and seasonal vegetables.