Instructions: Rub the lamb with a little olive oil.

Season well and spread with the redcurrant jelly.

Sit the lamb in the small roasting tin the bone tips facing downwards and inwards. Roast at the top of the roasting oven for 12 to 15 minutes for pink lamb 20 minutes for well done.

This will depend on the thickness of the rack of lamb.

Wrap loosely in foil and transfer to the simmering oven while you make the gravy.

Off the heat blend in the flour with the fat and juices in the tin using a metal whisk. Pour in the wine and remaining ingredients whisk well then slide on to the floor of the roasting oven for about 5 minutes until bubbling and slightly thickened.

Check the seasoning.

Serve two to three cutlets per person with the gravy and perhaps potato cakes (qv) stirf ried young spinach and young carrots.

Rack of lamb is a roast for a special occasion. You may need to order it from your butcher in advance. To colour and glaze the meat use some redcurrant jelly which also adds flavour

Serves 4

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