This Roast Rack Of Lamb With Red Currant And Port Glaze will turn your evening into a delight. Enjoy!
First, collect the following ingredients:
2 tb olive oil
2 French trimmed racks of lamb; 12 ribs in total
1 Tbs plain flour
1 Tbs red currant jelly
4 oz fresh orange juice
6 oz vegetable stock
1 Tbs dark soy sauce
2 Tbs port
Fresh sage to garnish
Preheat bbq pit to 400F. Brush lamb with a little oil and place on the grill. Roast in direct heat for 20 minutes to serve pink or 25 minutes if you prefer a little more well done.
Remove the racks from the grill. Cover with foil to keep warm. In a non-reactive roasting dish add the flour to make and 2 Tbs olive oil to form a smooth paste. Stir in the red currant jelly, orange juice and stock. Bring to the boil, stirring. Simmer for 3-5 minutes until thickened and smooth then stir in the soy sauce and port.
Cut each rack into cutlets and arrange three onto each plate. Enjoy!