Rack of Lamb

prep: 15-25 mins

cook: 45 mins-1 hour, plus standing

1 trimmed rack of lamb,
weighing 500 g/ 1 1b 20z
salt and pepper

sauce

1 tbsp extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1-2 tbsp redcurrant jelly
1 tbsp soy sauce
200 ml/ 7 fl oz blood orange or orange
juice
150 ml/5 fl oz red wine
1 fresh rosemary sprig
salt and pepper

1. To prepare the sauce, heat the oil in a small saucepan. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Add the redcurrant jelly, soy sauce, blood orange juice, wine and rosemary and bring to the boil, stirring until the jelly has dissolved. Reduce the heat lower and simmer for 25 minutes, or until the sauce has reduced by half and is slightly syrupy. Season to taste with salt and pepper.

2. Preheat the oven to 2000C/4000F/ Gas Mark 5. Season the meat lightly with pepper and salt and sear on all sides a hot frying pan. replace the meat to a roasting pan and brush with some of the sauce. Roast the preheated oven for 8 minutes for medium-rare, 15 minutes for medium and 20-25 minutes for well done. Transfer the meat from the oven and transfer to a board. Cover loosely with foil and leave to stand for 10 minutes.

3. Meanwhile strain the sauce and reheat. Slice the rack through into individual chops and arrange on serving plates. Drizzle with the sauce and serve immediately.