Red Pepper and Rosemary Crusted 2-bone Mini Racks of Lamb with Redcurrant Jus

A delicious 2-bone shoulder racks of lamb coated in a red pepper and rosemary crust served with a rosemary jus.  A great entertaining dish.

Prep Time: 10 mins

Cook Time: 50 minutes

Serves: 4 people

Ingredients

  • 4 x 2-boned mini racks (shoulder) of lamb
  • For the Red Pepper and Rosemary Crust:
  • 2 garlic cloves, peeled and roughly chopped
  • 75g prepared roasted red peppers in oil, reserving 30ml/2tbsp oil from the jar
  • 1 tablespoon freshly chopped rosemary leaves
  • Dash of hot pepper sauce
  • For the Redcurrant Gravy:
  • 1 garlic clove, peeled and crushed
  • 300ml good quality red or rosé wine
  • 1 large sprig fresh thyme
  • 4 tablespoons redcurrant jelly
  • 25g butter

Method

  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  2. Prepare the redcurrant gravy; place the garlic, wine and thyme in a medium saucepan and boil for 15-20 minutes until reduced by half.  Strain, return to the pan and simmer over a low heat.  Stir in the redcurrant jelly and whisk in the butter.  Season.
  3. To prepare the crust; place the garlic, peppers, reserved oil, thyme and hot pepper sauce in a food processor or blender and whizz until a smooth paste forms.  Season.
  4. Place the racks on a chopping board, fat side up and gently score the skin.  Season.  Heat a large, dry non-stick pan, and sear the lamb in the pan on both sides for 2-3 minutes until brown.  Cool slightly then spread the paste evenly on the fat side of the racks.
  5. Place the lamb in a roasting tray, crust side up and roast for 20-25 minutes (for medium).  Remove from the oven; cover loosely with foil and leave to rest for 5 minutes.
  6. Serve the racks into cutlets and serve with new potatoes, the gravy and seasonal vegetables.