Recipe - Roast Rack Of Lamb With Red Currant And Port Glaze

1 tablespoon Olive oil
2 French trimmed racks of
lamb; 12 ribs in total
1 tablespoon Plain flour
1 tablespoon Red currant jelly
125 ml Fresh orange juice
200 ml Vegetable stock
1 tablespoon Dark soy sauce
2 tablespoon Port
Fresh sage to garnish

Preheat oven to 220 C.

Place lamb in a roasting dish and brush with a little oil. Roast for 20
mins to serve pink or 25 mins if you prefer a little more well done.

Remove the racks from the roasting dish. Cover with foil to keep warm.

Place the roasting dish onto a low heat element and add the flour to make a
smooth paste.

Stir in the red currant jelly, orange juice and stock. Bring to the boil,
stirring. Simmer for 35 minutes until thickened and smooth then stir in
the soy sauce and port.

Cut each rack into cutlets and arrange three onto each plate.

Serve with sauce and seasonal vegetables.

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Converted by MM_Buster v2.0l.