Lamb Rack
Perfectly pink-roasted rack of lamb with a glossy red wine, redcurrant and orange sauce.
- 70 min
- 622 kcal / serving
- medium
- Protein
- 34.2 g
- Fat
- 41.2 g
- Carbs
- 24.7 g
Contains: soy, gluten, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 500g lamb rack, kitchen-ready
- salt and pepper
- 1 tablespoon native olive oil extra
- 1 small onion, finely chopped
- 1 clove of garlic, crushed
- 1-2 tablespoons red currant jelly
- 1 tablespoon soy sauce
- 200ml orange or blood orange juice
- 150ml red wine
- 1 sprig of fresh rosemary
Method
- For the sauce, heat the oil in a small saucepan. Sauté the onion and garlic for 3 minutes, stirring occasionally. Add the currant jelly, soy sauce, orange juice, and wine, and bring to a boil. Dissolve the jelly, then reduce the sauce by half until it's slightly syrupy. Season with salt and pepper.
- Preheat the oven to 200°C. Season the meat with salt and pepper and sear it all over. Place it in a roasting pan and brush with some sauce.
- Roast in the preheated oven for 15 minutes for medium rare, or 20-25 minutes for well done. Cover loosely with aluminum foil and let rest for 10 minutes.
- Meanwhile, strain the sauce and reheat it. Slice the lamb rack between the ribs and arrange on 2 plates. Drizzle with the sauce and serve immediately.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free