Glazed Rack of Lamb with Shallot Gravy
31
- Prep Time15 min
- Total Time1 h
- Makes2 servings
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.
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