Lamb with Ginger Sauce

Prep time:
10 mins

Cooking time:
20-30 mins



  • 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


  1. Pre-heat the oven to 220°C/425°F/Gas 7.
  2. 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.
  3. 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.
  4. Add the stock, raisins and stem ginger and bring to the boil, simmer for 10 minutes.
  5. Blend the arrowroot with 2 tablespoons water, add to the pan and simmer, stirring until thickened.
  6. 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.
  7. Transfer the lamb to a board and carve into cutlets. Serve with sauce and a selection of steamed baby vegetables.
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