Rack of Lamb in an Orange and Campari Sauce

Recipe by MarieRynr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • With a sharp knife, score the skin of the lamb in a lattice pattern.
  • Heat a little oil in a frying pan and fry the lamb, skin side down for about 2 minutes until it starts to brown.
  • Seal the lamb on all sides, until the meat is lightly browned.
  • Place the racks in a roasting tin, skin side up and roast in the oven at 425°F for 20 to 35 minutes, depending on whether you like your meat pink or well done.
  • To make the sauce, sweat the onion in a little oil and add the Campari.
  • Simmer for 2 minutes.
  • Add the orange juice and stock and reduce by one third.
  • Strain off the onions.
  • Melt the butter and mix with the flour.
  • Whisk the roux into the sauce to thicken it.
  • You might need it all but use until the sauce covers the back of a spoon.
  • Stir in the orange rind and segments.
  • Season to taste.
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