This is an impressive and flavoursome recipe, perfect for Easter time when lamb is at its best. The tender and juicy lamb cutlets work really well with the spiced peppercorn crust and the sweet redcurrant sauce makes a nice change from traditional mint sauce. Best served with some seasonal spring vegetables and new potatoes.
Serves: 6
Preparations time: 15-20 minutes
Cooking Time: 20-25 minutes
What you need
2 x Grass fed racks of lamb, French trimmed
Sea Salt
15ml/1tbsp English mustard
45ml/3tbsp mixed peppercorns (black, white , pink), crushed
25g/1oz butter
15ml/1tbsp plain flour
125ml fresh apple juice
3 sprigs fresh thyme leaves
250ml hot lamb stock (chicken stock works well as an alternative)
10-15ml/ 2-3tsp redcurrant jelly
How it's done
- Preheat your oven to Gas mark 4-5, 180-190ºC, 350-375ºF
- Heat large, dry non-stick roasting pan, season the lamb with salt and sear on both sides for 2-3 minutes until brown. Cool slightly then brush with mustard evenly on the fat side of each rack. Spoon the peppercorns over each lamb rack and press down firmly to form a crust.
- Transfer to a non-stick roasting try, crust side up and roast for 20-25 minutes (for medium) until the lamb is cooked. Cover with foil if browning too quickly. If you like your lamb more done cook for a further 5 minutes. Remove from oven, cover loosely with foil and leave to rest for 5 minutes.
- Meanwhile, to make the gravy, heat the butter in a saucepan, sprinkle over the flour and stir well with a small whisk or spoon. Add the fresh apple juice and thyme leaves. Bring to the boil and reduce the liquid to half the quantity. Stir in the stock and redcurrant jelly. Simmer for 2-3 minutes until well-flavoured gravy develops. Season to taste.
- Slice the racks and serve 2-3 cutlets per person with new potatoes and seasonal vegetables.
Tip
If required, you can replace the apple juice with Marsala or Sherry.
Source: Quality Standard Lamb