Roast rack of lamb
Roast rack of lamb
2016-07-05 23:24:26
Ingredients
- 2 Rack of lamb
- 4 large sprig of rosemary
- 1 head of garlic
- 1 tin of anchovies
- 1 tbsp whole grain mustard
- 2 tbls honey
For gravy
- 1 tbsp plain flour
- 2 cups beef stock
- Splash of red wine (optional)
- Red currant jelly
- Salt and pepper
Instructions
- First turn on your oven and heat to 200 C.
- Take your lamb and make holes in it with a knife then slice about 4 large cloves of garlic and take two of your rosemary sprigs and remove the leaves, open your anchovies and stuff the holes in the lamb with the three things.
- Make sure that you do this evenly so the flavour goes through the whole piece of meat.
- Then mix your mustard and honey and coat the lamb with it.
- Place the remaining rosemary and garlic on your tray and put the lamb on top to roast in the oven.
- Cook the lamb for about 20-30 minutes depending how well cooked you would like it a bit longer for well done.
- Remove from the oven and set aside to rest while you make the gravy.
- Put your roasting tray straight on the heat and add the flour.
- Cook for a while and then add the stock slowly and your wine if desired, add a spoon or two of jelly depending how sweet you would like your gravy then season to taste.
- Let the sauce cook for a while then strain into serving dish.
- Cut your lamb and serve with potatoes and gravy.
Tina's Cooks https://tinascooks.com/
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