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Add a photoServings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 x French trimmed racks of lamb, 12 ribs in total
- 1 Tbsp. plain flour
- 1 Tbsp. red currant jelly
- 125 ml fresh orange juice
- 200 ml vegetable stock
- 1 Tbsp. dark soy sauce
- 2 Tbsp. port
- Â Â Fresh sage to garnish
Directions
- 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 possibly 25 mins if you prefer a little more well done.
- Remove the racks from the roasting dish. Cover with foil to keep hot.
- Place the roasting dish onto a low heat element and add in the flour to make a smooth paste.
- Stir in the red currant jelly, orange juice and stock. Bring to the boil, stirring. Simmer for 3-5 min till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 31 | 38% |
| Total Fat 3.46g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 427mg | 18% |
| Potassium 86mg | 2% |
| Total Carbs 10.52g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 6.51g | 4% |
| Protein 0.7g | 1% |
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