Rack of Lamb Recipe

"How do you cook rack of lamb"

This rack of lamb recipe is stunning and is sure to wow your taste buds.

Ingredients (serves 4)
2 lean French trimmed racks of lamb
1 tbsp vegetable oil
20g butter
125ml red wine
1 rosemary sprig
3 tsp redcurrant jelly
For the crust
1/2 cup parsley
75g rich white breadcrumbs
tsp chopped thyme leaves
tsp chopped rosemary leaves
1 crushed garlic clove
5 tbsp vegetable oil
100g butter
20g Dijon mustard
rock salt and ground black pepper
For the vegetables
2 medium sliced courgettes
1 red pepper (deseeded)
1 green pepper (deseeded)
1 aubergene medium sliced
5 tbsp vegetable oil
1 fresh rosemary sprig
4 unpeeled garlic cloves

Directions
For this rack of lamb recipe the first thing you need to do is to preheat the oven to a temperature of 240 degrees C (470 degress F).

For the next task you'll need a blender or food processor to prepare the herb crust. Here you'll place into it the eponymous herbs, garlic and breadcrumbs and give them a 30 second blast.

When you have completed this task find a large pan and heat the oil and butter until frothing starts to take place, then trim the fat which is on each side of the lamb and place on one side for later. Next season the racks of lamb - and skin side down - place them into the pan and cook for roughly five minutes on each side (for medium doneness). Remove form the pan and leave them to settle for a few minutes.

To cook the vegetables grab yourself a clean pan and heat 1 tablespoon of vegetable oil. Next - when the oil is very hot - add some of the vegetables, garlic and herbs and fry for a couple of minutes, turning frequently until they are browned and tender, remove and place in an oven proof dish. Repeat this task with the rest of the oil and vegeatbles until they are all cooked. Before they are ready for serving remove the garlic and herbs.

In order to make the sauce for this rack of lamb recipe grab yourself the fat that you trimmed off and any vegetable trimmings you may have and place them in a clean frying pan and cook until they are lightly browned. Next, you'll need to add the red wine and rosemary and simmer until the contents have reduced by a half. Then add half a pint (275ml) of boiling water and simmer vigorously for another 5 minutes. When you have done this add the redcurrant jelly, season and allow to bubble for a few minutes before removing the pan from the heat and straining it into a pouring jug. You may find the sauce is pretty thin, but after you taste you will be dazzled.

The next task in this rack of lamb recipe - after the lamb has cooled slightly - place the racks on a chopping board - fat side down - and coat them generously with the Dijon mustard.

When you have done this - press into the lamb - a large amount of the herb crust and place the racks in the pre-heated oven for 15 minutes.

Remove the lamb from the oven, cut in half and serve with an equal amount of vegetables and sauce.

I hope you enjoy preparing this rack of lamb recipes. It's a truly delightful dish.