My step-mum, Jean, is a fabulous home cook and would make some of the best British meals I have tasted. Yes, even better than gastro pubs! So, it comes as no surprise that a lot of my chosen dishes are inspired by her. Every weekend when I visited Dad, Jean and Paula, my step-sister, Jean, would make extra special dishes for us all to have on Saturday evenings. This would be to eat after my Dad came in from watching Birmingham City home matches, via a quick stop off at the Garrison pub.
This is a rack of lamb recipe, which I have ‘poshed’ up with a redcurrant sauce. Jean is the only person I know who can make the lamb still pink inside. If you like it pink, roast for 15 minutes….
285g (10oz) trimmed rack of lamb * 1 garlic clove, crushed * 145ml (¼ pint) red wine * 1 sprig of fresh rosemary, crushed to release flavour * salt & freshly ground black pepper * 1 tbsp olive oil * 145ml (¼ pint) lamb stock * 2 tbsp redcurrant jelly
Place the rack of lamb in a non-metallic bowl and rub the crushed garlic all over it. Pour over the wine and place the rosemary on top. Cover and leave to marinate in the fridge for 3 hours or, preferably, overnight. Pre-heat the oven to 220°C/425°F/Gas 7. Remove the lamb from the marinade, reserving the marinade for later, dry the meat with kitchen paper and season well with salt & pepper. Put in a small roasting tin, drizzle with oil and roast for 15-20 minutes, depending on how pink you like your meat.
Remove from the oven, cover in foil and place in a warm place for 5 minutes. Put the reserved marinade into a small pan, bring to the boil over a medium heat and simmer for 2-3 minutes. Add the lamb stock and redcurrant jelly, simmering until a syrup is achieved. Carve the lamb and serve on warmed plates with the redcurrant sauce on top.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section GREAT BRITISH DISHES, a selection of the best of British food.