• Exford |
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  • 17°C

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May 2010 – Rosemary and Garlic Crusted Rack of Lamb

Ingredients:Rosemary and Garlic Crusted Rack of Lamb with Exmoor Blueberry Sauce

For The Lamb
1 x 4 Bone rack per person
Good handful of fresh Rosemary
3 x Garlic cloves
Bread crumbs
Olive Oil

For The Sauce
1/2 pint Blueberries
80g/3oz white sugar
50ml white wine vinegar
1/2 pint cranberry juice
2 teaspoons cornflour
Salt and pepper



Take the racks of lamb and with a sharp knife score a criss cross pattern in the fatty side.

Finely chop the rosemary & garlic combine to a consistency that holds its shape with breadcrumbs and a little oil.

Heat a small drop of oil and fry the fatty scored side of the meat on a medium heat until just starting to brown. Turn over and press breadcrumbs mixture onto cooked side, put pan and all in the oven for 15-20 minutes (depending on taste)

Put the sugar in another pan with a drop of water. Heat on high until starting to caramelise, add vinegar, allow to boil rapidly for 30 seconds. Add cranberry juice and berries, bring back to the boil and thicken with cornflour/water paste.

When lamb is cooked take out of the oven and leave in a warm place for 5 minutes, and then serve with sauce.