Where did the lamb get a hair cut?

Posted on 23rd June 2014

In the Baa-Baa shop…

Doddington Rack of lamb with a redcurrant & port sauce

Serves 4 persons


  • 4 x 4 rib racks (untrimmed)
  • 3ooml lamb stock
  • 150ml ruby port
  • 125g redcurrant jelly
  • freshly squeezed juice from a large blood orange
  • 5ml of arrow root to thicken sauce if required
  • 30ml vegetable oil

Method of cooking

  1. Trim the lamb if required (remember all the flavour of the meat is in the fat) & season with salt n pepper
  2. Heat the oil in a pan until hot & seal all sides of the lamb turning until browned
  3. Transfer the meat into a preheatedĀ  oven & cook at 230oC for approx 15 for pink & an extra 5 minutes for medium.
  4. Leave the lamb to rest for 5 minutes at room temperature ( this is very important as the meat will tenderize itself)

Method of cooking the sauce

  1. Pour the lamb stock into a saucepan & bring to boil, then reduce heat while the sauce is reducing to approx half the amount.
  2. Add the port & allow to reduce again & whisk in the redcurrant jelly until amalgamated then ad the orange juice.
  3. The sauce should be thick enough to coat the back of a spoon & if requires thickening add the arrow root with water stirring into the sauce & cook for 1 minute or until thickened or translucent.

Bon appetite!!