Wow guests with an EASTER FEAST
ITALIAN-STYLE RACK OF LAMB
TAKES APPROX 30 MINS SERVES 6
3 racks of lamb 6tbsp redcurrant jelly 50g unsalted butter 75g sun-dried tomato paste Focaccia made into breadcrumbs 3 garlic cloves, peeled and crushed 3 sprigs rosemary, broken into small pieces
1 Preheat the oven to 220C/Gas 7. Trim the excess fat from the racks of lamb and use a sharp knife to lightly score the meat.
2 Melt the redcurrant jelly by gently warming, brush the meat with half. Melt the butter in a frying pan. Fry the meat until browned on all sides, then arrange the racks in a roasting tin.
3 In a small bowl, mix together the sun-dried tomato paste, focaccia breadcrumbs, garlic and rosemary. Brush the lamb with the remaining redcurrant jelly, then gently press down the breadcrumb mixture onto the lamb until the top is covered.
4 Roast the lamb for 20 mins
