Rack of Lamb with Redurrant Bunches
Bunches of redcurrants tied with chives provide a strong colure contrast to glazed of lamb.
45ml/3 tbsp redcurrant jelly
5ml/1 tsp wholegrain mustard
2 best ends of lamb , each with chops trimmed of all fat
120ml/4fl oz/ ½ cup red wine
120ml/4fl oz / ½ cup stock or water salt and ground black pepper
For the garnish
4-6 chives, wilted
8-12 small bunches of redcurrants
1 place the redcurrant jelly with the mustard in a small microwave proof
Bowl and microwave on High for 1-2 minutes, stirring, once, until the jelly has melted . Brush the mixture over the lamb.
2 place the racks or upturned saucer in microwave proof shallow dish. Microwave on High for 18 22 minutes , or until cooked to your taste, rotating the dish and basting the lamb four times during cooking. Transfer the lamb to a warm platter , loosely cover it with foil and allow to rest for minutes.
3 Drain the fat from the roasting dish, leaving thr sediment bhind. Stir in the red wine and Microwave on high 2-3 minutes, until most of the liquid has evaporated.
4 Add the stock or water Microwave on high for 3-4 minutes until reduced and very slightly syrupy. Season, strain into a sauceboat and keep hot.
5 Wrap the chives around the redcurrant stems tie them in a neat knot and then trim the ends. Make four bunches of redcurrant in this way . carve the lamb into cutlets, arrange them on four or six dinner plates and spoon over a little of the sauce. To complete the dish , garnish with the redcurrant bunches.
This recipe is suitable for cooking in a combination microwave. Follow the oven manufacture’s timing guide for good results.