This is certainly a dish worthy of a dinner party. Serve on a bed of Mint & Pea Purée.
Ingredients
For the roasted rack of lamb with apricot & mustard sauce
- 2 lamb racks
- Salt and ground black pepper, to taste
- ¼ cup apricot jam
- ¼ cup wholegrain mustard
- 2 cloves garlic — crushed
- 1 tablespoon chopped fresh thyme
- ¼ cup white wine
Method
For the roasted rack of lamb with apricot & mustard sauce
- Line a roasting dish with baking paper.
- Season the lamb with salt and pepper. Place in the prepared dish with the racks interlocking at the bones.
- Mix the apricot jam, mustard, garlic and thyme.
- Cover the lamb with a third of the apricot mixture and leave for an hour while the lamb comes to room temperature.
- Preheat the oven to 230°C (210°C fan bake).
- Roast the lamb until done to your liking.
- Remove from the oven, cover with foil and leave to rest for 10 minutes.
- Combine the remaining apricot mixture with the wine in a small pan and simmer until a glossy sauce comes together.
- Drizzle the sauce over the lamb. Carve into two-bone portions to serve.