Rack of lamb with mustard and red currant glaze
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Potatoes; scrubbed, then |
| ; halved | ||
| 2 | teaspoons | Olive oil |
| 3 | Baby lamb racks | |
| 2 | tablespoons | Red currant jelly |
| 1 | tablespoon | Mustard seeds |
| Few sprigs fresh rosemary | ||
| 1 | large | Juicy lemon |
Directions
Preheat the oven to hot (200 deg C). The first step is to rub cut-side of potatoes with oil then put potatoes in the oven directly on the oven rack (cut-side down) so they start cooking (see recipe following for Crunchy dry-baked potatoes). To prepare the lamb racks, trim away skin and most of the fat. Season meat with freshly milled black pepper and just a little salt (optional). Put into a baking dish and roast in a hot oven for 10 to 15 minutes, then remove from oven and spread with the red currant jelly and scatter over mustard seeds and rosemary leaves. Squeeze the juice of a lemon over the racks then roast for a further 15 to 20 minutes (or to taste). Remove lamb from oven, let stand for a few minutes then cut into cutlets.Serve hot with the crunchy dry-baked potatoes and hot vegetables or alternatively accompany with a big green salad. Serves 6.
Crunchy dry-baked potatoes: Scrub unpeeled potatoes and cut each one in halves. Rub the cut-side with a smear of oil and place on the oven rack, cut-side down. Small potatoes could be speared with a skewer to prevent them falling through bars. Roast in a hot oven, and turn once during cooking. Allow 40 to 50 minutes, depending on size. When cooked, these potatoes should be floury in the middle with a light crispy skin.
Converted by MC_Buster.
Per serving: 658 Calories (kcal); 10g Total Fat; (12% calories from fat); 15g Protein; 132g Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 9 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.