Mini Rack of Lamb with Port Sauce
This rack of lamb recipe from Gav's Kitchen is really tasty and when served with a reduced port wine sauce is absolutely delicious!
Ingredients
- 1 four bone rack of lamb
- 20 g Butter salted
- 1 tbsp Olive oil
- sprigs Fresh Thyme chopped
- sprigs Fresh Rosemary chopped
- 1 Red onion
- 2 cloves garlic crushed
- 25 ml Red wine vinegar
- 150 ml Port
- 1 tsp Sugar
- 1 tsp Honey
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 200°C
- Remove lamb in advance from the fridge to allow it to reach room temperature.
- Cover the lamb on the skin side with the olive oil, thyme, rosemary, half the garlic and season with salt and pepper.
- Heat the butter in a pan and sear the skin side of the lamb for two minutes.
- Then sear the bone side and the sides for 30 seconds each.
- Place the lamb, bone side down, on a baking tray in the pre-heated oven.
- Roast for about 12 minutes for rare or longer if prefer your lamb better done.
- Remove from the oven and leave to rest covered with foil for 5-10 minutes.
For the sauce:
- Put the chopped onion, half the garlic, the port and red wine vinegar, sugar and honey into a saucepan. Heat until simmering.
- Reduce the mixture until it thickens, about 10 minutes.
- Sieve the sauce into a serving jug.