Instructions: Cut the onions into thin slices.

Melt the butter in a saucepan.

When foaming add the onions and cook stirring constantly for about 10 minutes or until they are a deep golden brown. Add the dry sherry to the mixture bring to the boil and bubble to reduce the liquid by half (this may be done in advance).

Pour in the vegetable juice or beef consomme bring back to the boil add the chopped fresh thyme and simmer gently for 10 minutes.

Add the balsamic vinegar and adjust the seasoning to taste.

Serve immediately.

Buy ready prepared racks of lamb. Halve to give small joints with about three chops on each one. Secure with one string and roast in a roasting tin on the top runners of the roasting ovenfor 15 to 20 minutes. aga tip: to achieve good results it is important that the roasting ovenis very hot so avoid losing heat from the aga unnecessarily ie. partly prepare the sherry sauce in advance and do not cook other items in the roasting ovenfor 1 hour beforehand or at the same time. Thin strips of lambs liver seasoned tossed in a tittle plain flour and quickly stir fried in a small amount of oil make a good alternative.

Serves 4

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