french style rack of lamb with proper gravy

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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

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