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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I'm on a quest to thin out my cookbook collection so am posting many recipes that I haven't yet tried, this is another from a Leggo's cookbook which is a little different to the other rosemary lamb recipes here. Ingredients:
2 tablespoons olive oil |
2 racks of lamb (each with 6 chops) |
1 teaspoon dried rosemary |
ground pepper |
1 tablespoon butter |
1 onion, chopped |
1 garlic clove, crushed |
140 g tomato paste |
1 1/2 tablespoons vinegar |
1 1/2 tablespoons honey |
1 tablespoon worcestershire sauce |
1 beef stock cube |
1 cup water |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
Directions:
1. Brush lamb racks with olive oil and sprinkle with rosemary & ground pepper.
2. Put foil around the bones to stop them burning & place on a rack in a baking dish.
3. Heat butter & fry onion & garlic until softened, stir in the tomato paste and the remaining ingredients and keep stirring until it boils.
4. Reduce heat & simmer uncovered for approx 20 minutes.
5. Brush the lamb racks with sauce and bake at 180.C for 45-50 mins basting often.
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