2 x French trimmed racks (best end) lamb, each weighing about 450g, 6 cutlets each
1 tsp olive oil
Salt and freshly ground black pepper
2 tbsp syrup from the stemmed ginger
25g butter
3 shallots, finely chopped
450ml lamb stock
150g California Raisins
3 knobs stem ginger, finely chopped
2 tsp arrowroot
Nutrition Facts (per serving)
Calories 310kcals
Total fat 12g, of which saturated fats 6g
Protein 21g
Carbohydrates 30g
Fibre 1g
Iron 2.5mg
Sodium 150mg
Preparation
Pre-heat the oven to 220°C/425°F/Gas 7.
Brush the racks of lamb with the oil and then with the ginger syrup, season with salt and pepper. Place in a roasting tin and roast in the oven for 20 minutes for medium, slightly pink, lamb or 25–30 minutes for well done. Turn the meat over if the top is browning too much.
Meanwhile, to make the sauce, heat the butter in a pan. When melted, add the shallots and cook over a medium heat for 5 minutes until softened.
Add the stock, raisins and stem ginger and bring to the boil, simmer for 10 minutes.
Blend the arrowroot with 2 tablespoons water, add to the pan and simmer, stirring until thickened.
Remove the lamb from the oven, cover with foil and allow to rest in a warm place for 5 minutes (this allows all the juices to settle back into the meat keeping it moist). Stir the juices from the roasting pan into the sauce.
Transfer the lamb to a board and carve into cutlets. Serve with sauce and a selection of steamed baby vegetables.
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