french style rack of lamb with proper gravy

Ceviche Santa Cruz Recipe

| Appetizers

Type: Ceviche Santa Cruz Free Cooking Recipe - Appetizers the best! Ingredients / Directions 1 pound red snapperdiced3/4 cup(s) lemon juice3 scallionsfinely diced1 jalape�o pepperfinely diced2 tomatoespeeled and chopped1 tablespoon minced cilantro4 tablespoons olive oil2 tables

[ read more ]

Tag : Appetizers

romano bean tomato and mushroom salad

| General Recipes

Cooking receipe to make romano bean tomato and mushroom salad under category General Recipes. You may find some video clips related to this receipe below.romano bean tomato and mushroom salad1 1/2 pounds romano beans cut into 2inch pieces 2 cups cherry tomatoes halved 12 ounces cremini or white mush

[ read more ]

Hawaiian Steaks Recipe

| Barbecue

Type: Hawaiian Steaks Free Cooking Recipe - Barbecue This is a good one! Ingredients / Directions # 1lb. (500g) rump steak1inch thick# 8oz. (227g) tin pineapple rings# 1teaspoon. curry powder# 1 kiwi fruitpeeled and cut into 8 slices# 1 clove of garlicpeeled and crushed # Divide the

[ read more ]

Chicken parmesan

| Everyday Recipes

Cooking receipe to make Chicken parmesan under category Everyday Recipes. You may find some video clips related to this receipe below.Chicken parmesanIngredients1/2 cup Parmesan cheese -- grated1/4 cup dry bread crumbs1 teaspoon dried oregano1 teaspoon dried parsley1/4 teaspoon paprika1/4 teaspoon s

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
RSS
Follow by Email
Facebook
Twitter

Cooking receipe to make french style rack of lamb with proper gravy under category Aga Recipes. You may find some video clips related to this receipe below.

french style rack of lamb with proper gravy

2 fully trimmed french style racks of lamb chine bone removed (usually 14 cutlets in total 7 in each rack)

olive oil

salt and freshly ground black pepper

1 tablespoon redcurrant jelly

gravy:

1 level tablespoon plain flour

65m1red wine

300m1chicken stock

1 teaspoon worcestershire sauce

1 teaspoon lemon juice

1 tablespoon redcurrant jelly

a dash of gravy browning

Rub the lamb with a little olive oil.

Season well and spread with the redcurrant jelly.

Sit the lamb in the small roasting tin the bone tips facing downwards and inwards. Roast at the top of the roasting oven for 12 to 15 minutes for pink lamb 20 minutes for well done.

This will depend on the thickness of the rack of lamb.

Wrap loosely in foil and transfer to the simmering oven while you make the gravy.

Off the heat blend in the flour with the fat and juices in the tin using a metal whisk. Pour in the wine and remaining ingredients whisk well then slide on to the floor of the roasting oven for about 5 minutes until bubbling and slightly thickened.

Check the seasoning.

Serve two to three cutlets per person with the gravy and perhaps potato cakes (qv) stirf ried young spinach and young carrots.

Rack of lamb is a roast for a special occasion. You may need to order it from your butcher in advance. To colour and glaze the meat use some redcurrant jelly which also adds flavour

Serves 4

Related Recipe