Wow your guests.
Ingredients
- 6 individual racks of lamb (2-3 bones each)
- 2 dsp Dijon mustard
- 2 tblsp freshly chopped parsley
- 110g fresh white breadcrumbs
- 100ml red wine
- 350ml beef stock
- ½ tsp tomato purée
- 25g plain flour
- Fresh rosemary
Method
- Preheat the oven to 200C/400F/Gas Mark 6.
- When you are ordering the lamb in your butchers, ask the butcher to French trim them for you. This peels all the fat off the bones and leaves the bones exposed and the meat is easier to obtain.
- With a palette knife spread the mustard on the racks of lamb.
- Mix the parsley and the breadcrumbs together (blend in a food processor if you wish).
- Press the breadcrumb mixture on top of the mustard-coasted racks.
- Transfer the lamb to a roasting tray and bake in a hot oven for 18-20 minutes, depending on how you like you meat cooked.
- Allow to rest outside of the oven for 5 minutes. Carve as required.
- To make the gravy, remove the grease from the baking tray.
- Put the roasting tin on direct heat.
- Scatter in the flour and mix quickly until the flour gets a nice dark brown colour.
- Next turn down the heat a little and add in the tomato purée and mix thoroughly.
- Pour in 100ml red wine and 350ml beef stock and whisk continuously as the mixture begins to thicken.
- Bring to the boil.
- Sieve the mixture into a clean saucepan and boil for 4-5 minutes and allow the sauce to reduce.
- Chop a little fresh rosemary and add into the sauce at this stage.
