Carve the lamb onto a warm serving dish, place the shallots around and put the gravy in to a sauce boat. Last Updated:. Easter recipes: Try this foolproof lamb for lunch on Sunday 4.
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A slow-roast sensation
Get involved with the news in your community. In a heavy-bottomed saucepan over a medium to high heat, add a little oil and all the sauce ingredients except the liquids and redcurrant jelly. Colour them well, being careful not to let them burn. When you have a nice brown colour to the vegetables — after about 10 minutes — add the red wine and allow this to reduce until the wine has nearly evaporated. Add the port and repeat the process.
When the port is nearly gone, add the stock and redcurrant jelly and again reduce the liquid until it has thickened to a sauce-like consistency. Pass the sauce through a fine sieve, pressing down the vegetables well so you get all the flavour from them. Season and set aside till plating. Heat a heavy-based ovenproof pan on the hob, add a little rapeseed oil and brown off the lamb rumps on all sides Place the pan of rumps in the oven, skin side down, and roast for minutes.
Remove lamb rumps from the pan, cover and set aside somewhere warm to rest. Drain the residual fat from the lamb pan and return to the hob, over a low heat.
Rack of Lamb with Red Wine Sauce Recipe | The Wine Gallery
Add the diced banana shallots and gently sweat for a few minutes. Deglaze the pan with 25 ml of red wine vinegar to release flavour from the bottom of the pan and reduce this liquor to a syrup. Once syrup-like, add ml of red wine to the pan, increase the heat and reduce by half.
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Once reduced, turn the heat down to a low heat and add your pearl barley to the pan, along with a beef jelly stockpot and 50ml water, any resting juices from the lamb, and the baby red chard.