Rack of Lamb with a Herb Crust, Marsala and Redcurrant Sauce | Recipe | Simply Beef & Lamb
Family classic, loved by all. Delicious topside or sirloin joint with classic Yorkshire puddings and gravy.
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Cooking tools:
- Food processor
- Blender
- Roasting pan
- Pastry brush
- Oven
- Stove
- Saucepan
- Whisk
- Spoon
- Cutting board
- Chef's knife
- Aluminum foil
- Measuring spoon
Ingredients
- 2 lean racks of lamb, French trimmed
- 6 tablespoons freshly chopped flat-leaf parsley, chives or soft thyme leaves
- 50g butter, melted
- 100g fresh breadcrumbs
- Grated zest of 1 lemon
- 1-2 teaspoons English mustard
- 25g butter
- 1 tablespoon plain flour
- 125ml Marsala or pale sherry
- 250ml hot, good lamb or chicken stock
- 2-3 teaspoons redcurrant jelly
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