Lamb

Roasted Lamb Rack with Stilton and Raspberry Sauce

Preparation time: 10 Minutes

Cooking time: 40 Minutes

Serves time: 4

In case you are wondering if raspberries and Stilton belong together, try the two together before you start. You'll be surprised how good they are!

Ingredients

G / ML CUPS / OZ

The lamb

  • 2 racks of lamb
  • A few sprigs of rosemary
  • 4 garlic cloves, roughly chopped
  • Olive oil

The sauce

  • 4 tbsp red wine
  • 300ml chicken stock
  • 2 tsp cornflour
  • 1 tsp Dijon mustard
  • 125g fresh or frozen raspberries
  • 50g Blue Stilton

The lamb

  • 2 racks of lamb
  • A few sprigs of rosemary
  • 4 garlic cloves, roughly chopped
  • Olive oil

The sauce

  • 4 tbsp red wine
  • 11fl oz chicken stock
  • 2 tsp cornflour
  • 1 tsp Dijon mustard
  • 5oz fresh or frozen raspberries
  • 1 3/4 oz Blue Stilton

Method

  1. Preheat the oven to 190degrees C / 375 degrees F / Gas Mark 5
  2. Heat the oil in a large frying pan over a high heat and sear the lamb rack until golden.
  3. Place the lamb in a roasting tray, and scatter over the garlic and rosemary. Depending on the size of the rack, the lamb will take between 20 and 30 minutes to cook. For this time it will still be pink in the middle - if you like it a little more well done, add on another 10 minutes.
  4. To make the gravy, spoon off any juices from the tray into a pan, and heat it gently over the stove.
  5. Stir in the wine, add the chicken stock and simmer.
  6. Measure the cornflour into a cup. Add the mustard and combine with 2 tsp of cold water. Add to the pan and stir to thicken.
  7. Take off the heat, add the raspberries and season generously with freshly ground black pepper. Crumble in the Stilton.
  8. Slice the racks into chops and serve with roast potatoes and spring greens.