Well I’ve decided to post another fantastic recipe this week however, there are some big old planned branding and logo blogs in the pipeline for the upcoming weeks!
Braised Rack of Lamb
For the jus;
1 x large glug of Red Wine
1/2 x litre of Lamb and Veg Stock
1 x Large Spring of Rosemary
1 x large tablespoon of Red Current Jelly
1/2 x an onion (finely chopped)
1. Take the jus ingredients except for the onion and mix them together in a measuring jug.
2. Spread the chopped onion over the bottom of a trivet and place a rack on top.
3. Pour the jus over the onions.
4. Pre-heat the oven to 200c.
5. Glug some olive oil on a plate and lightly dip and swirl the fat side of the lamb in the oil to lightly coat the lamb.
6. Heat a griddle to a medium to high heat. Place the lamb on the griddle fat side down for 30-40 seconds then flip over and do the other side for 30 seconds, then sear each side for 10-20 seconds each.
7. Remove the lamb from the griddle and remove the griddle from the heat.
8. Place the lamb on the rack of the trivet (fat side up) and cover the trivet completely with lid or tin foil.
9. Place in the oven for 25 minutes then lift our and flip the lamb over and cover again.
10. Place back in the oven for a further 10 minutes, then again take the lamb out and remove the tin foil. Flip the lamb over again so it is fat side up and place the spring of rosemary on top.
11. Place back in the oven for 10 minutes, then remove and place on a plate cover with tin foil and leave to rest. (This is now rare cook further to ruin it, I mean to have it well done).
12. Pour the liquid from the trivet into a small sauce pan, place on a medium to high heat and reduce for ten minutes or until the jus will coat the back of a metal spoon.
13. Serve with roasted potatoes, carrots, parsnips, boiled green beans and Yorkshire puddings.