Roast Rack of Lamb with Buttered Red Currants, Mint Leaves and Sherry Recipe
Roast Rack of Lamb with Buttered Red Currants, Mint Leaves and Sherry
Ingredients
- 2 Trimmed racks of Scotch Lamb (each with 6 bones)
- 3 x 15ml sp (3tbsp) Vegetable oil
- Salt and pepper
- 125g (5oz) Redcurrants
- Mint Leaves (add to suit taste)
- 150ml (1/4pt) Dry sherry
- 500ml (1pt) Lamb stock
- 100g (4oz) Unsalted butter
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