Lamb Chops Recipe

Mediterranean Rack of Lamb with a Red Wine, Redcurrant and Herb Sauce.

• 2 French trimmed racks of lamb (your butcher will be able to do this for you)
• 2 tablsp olive oil
• Salt and Ground Black Pepper to taste

• 2 cloves of garlic, crushed
• 1 heaped teasp each of coriander seeds and  cumin seeds ground together in a pestle and mortar
• 4 large sprigs of fresh rosemary, chopped finely

• 2 tablsp redcurrant jelly
• 100 ml red wine
• ½ of a lamb stock cube
• 1 flat teasp cornstarch/cornflour slaked with a little water
• Salt to taste if necessary
• 4 sprigs of rosemary for garnish

1. To prepare the lamb. Cut away all of the thick layer of fat on the outside of each rack of lamb, taking with it the thin sinewy layer of meat underneath – this will leave you with a thick meaty fillet and a fatty layer that lies against the bones.
2. Score the fat layer on each rack to help it crisp. Season well all over.
3. Heat the olive oil in a large non stick fry pan over a high heat. When very hot, add the lamb and sear for 2 minutes each side, until browned all over.
4. Move to a large roasting tin, and allow to cool for a few minutes.
5. Mix all of the marinade ingredients together in a bowl, and using your hands, press the marinade mixture into the meat of each rack until it is evenly coated on both sides.
6. Put the lamb into a pre heated oven at 240 C/ 220 C Fan / Gas Mark 9. For medium rare/pink allow 10 – 14 mins. Allow 20 minutes for well done.
7. Remove tin from the oven and cover with foil.
8. Allow to rest for 5 minutes.
9. Meanwhile make the sauce. Put the redcurrant jelly into a saucepan over medium heat and allow to melt into a runny consistency, stirring with a wooden spoon.
10. Gradually stir in the red wine until evenly mixed, and crumble in the stock cube.
11. Turn the heat to high and allow the sauce to bubble and reduce.
12. Drain off any meat juices and marinade mixture that have leached from the lamb during resting, put through a seive and add to the sauce. Continue to reduce for a few more minutes and remove from the heat. Gradually stir in the slaked cornflour and return to the heat stirring until thickened. Check for seasoning, and add more salt if necessary.
13. Cut the lamb into cutlets and pour a neat pool of sauce on to each of your 4 warmed plates, arranging the cutlets neatly on top. Garnish each plate with a sprig of fresh rosemary. Serve immediately with your favorite vegetables......Fabulous!!
14. Goes well with our scallop potatoes recipe.

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