Wow guests with an EASTER FEAST Make the most of delicious seasonal veg in this magnificent Easter spread
EASTER SPECIAL
ITALIAN-STYLE RACK OF LAMB TAKES APPROX 30 MINS SERVES 6 3 racks of lamb 6tbsp redcurrant 50g unsalted butter 75g jelly Focaccia sun-dried tomato paste 3 garlic made into breadcrumbs 3 sprigs cloves, peeled and crushed rosemary, broken into small pieces
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Preheat the oven to 220C/Gas 7. Trim the excess fat from the racks
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of lamb and use a sharp knife to lightly score the meat. 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. 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. Roast the lamb for 20 mins for rare, 25 mins for medium or 35 mins if you prefer your meat well done. Slice and serve 3-4 cutlets per person.
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