Rack of lamb with rosemary sauce

Recipe from: 8/21/2003 12:00:00 AM

Ingredients 9
Servings 6
Time

Ingredients

  • 1
    kg
    rack of lamb
  • oil, salt and pepper and fresh rosemary sprigs
  • ROSEMARY SAUCE
  • 1
    onion, chopped
  • olive oil
  • 40
    ml
    sugar
  • 200
    ml
    red wine
  • 400
    ml
    beef stock
  • 3
    sprigs rosemary
 

Method

 
Preheat the oven to 160 °C.
Trim the bones using a sharp knife and wrap in foil.
Brush the meat with oil and season with salt, pepper and rosemary sprigs.
Oven-roast for 20 to 25 minutes per 500 g.
Leave for 10 minutes before carving into chops.
Char-grill on a hot griddle pan.
Serve with rosemary sauce.

ROSEMARY SAUCE
Sauté the onion in olive oil until soft.
Add sugar and red wine and bring to the boil.
Add the beef stock.
Strip the leaves off the rosemary sprigs and add.
Simmer until reduced and flavoursome.

 

Read more on: roast  |  lamb
 

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