Glazed Rack of Lamb with Shallot Gravy

Name: Glazed Rack of Lamb with Shallot Gravy
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Cuisine: american
Ingredients: 600 g baby potatoes, cut in half; 1 rack of lamb, about 8 ribs, at room temperature; 2 tbsp mango chutney; 1 tbsp hoisin sauce; 3 large shallots, finely chopped; 2 tbsp chopped fresh parsley; 1 tbsp olive oil; 1/8 tsp salt; 1 tbsp butter; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 1 cup red wine

Prep Time15 min
Total Time1 h
Makes2 servings

By Chatelaine

Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Madeline Johari.

This stunning lamb dinner‚ featuring a punchy chutney-mango glaze and simple red wine gravy—can be easily doubled or tripled.

Ingredients

600 g baby potatoes, cut in half
1 rack of lamb, about 8 ribs, at room temperature
2 tbsp mango chutney
1 tbsp hoisin sauce
3 large shallots, finely chopped
2 tbsp chopped fresh parsley
1 tbsp olive oil
1/8 tsp salt
1 tbsp butter
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 cup red wine

Instructions

Preheat oven to 400F. Line a large rimmed baking sheet with foil. Toss potatoes with 1 tbsp olive oil and 1/8 tsp salt. Roast 10 min, then push potatoes to one side and put a small rack on other side of baking sheet. Place lamb, fat-side up, on rack. Stir chutney with hoisin. Spread over lamb and roast (alongside potatoes) in top third of oven until a thermometer inserted into centre of meat reads 140F for medium-rare, 20 to 30 min. Let lamb rest at least 5 min before slicing.
Melt 1 tbsp butter in a wide saucepan over medium. Add shallots. Stir until soft, 2 min. Add 2 tbsp each tomato paste and Worcestershire and 1 cup red wine. Bring to a simmer. Cook 10 min. Drizzle over lamb and sprinkle with parsley.

Nutrition (per serving)

Calories 645, Protein 31g, Carbohydrates 74g, Fat 22g, Fibre 7g, Sodium 814mg.

Find more delicious recipes for lamb.

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Valentine’s Day Dinner roast lamb Easter

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