Another glaze for rack of lamb

This was just messing about, but it turned out to be divine.

Mix redcurrant jelly and mirin in a small saucepan and simmer for a while.

Brush on lamb and baste during cooking.

Serve with the glaze from the cooking process drizzled over.

The lamb: it really does just depend. I find that anywhere between half and a whole rack is for two people. How greedy are you? How many vegetables are you having?

At any rate, you preheat the oven to at least 220C and don’t cook for too long. Ten minutes might be enough for a half rack divided into two serves. It really should be rare. If you want to overcook it, I suggest there is no point cooking such a delicate and expensive cut of meat.


Something for a rack of lamb

They look so naked, racks of lamb. You need something on them before popping them in the oven. I seem to have mislaid my little book with my own notes on such matters, so this was off the cuff.

While oven is heating to 210C:

A couple of tblsps of a coriander and chilli jelly/jam I had in the cupboard
Several heaped teaspoons English mustard
A tblesp or so of tamari soy sauce
A tblesp of flour
A tblesp of olive oil
Some finely chopped rosemary

Thoroughly mix and then apply to the surfaces of the lamb. I cut an 8 point rack into two first, it needs a bit less time to cook and another surface for the paste.

In my oven it needs about 15 minutes in the oven for meat that is still a little rare in the middle. We didn’t let it stand afterwards. Too greedy.

A nice combination, but nothing like cast in stone, it really is ‘what’s about?’. As we will continue to demonstrate another time.