Back to Recipes and Cocktails
Perfect for winter entertaining, the warming spices in the sauce compliment the tender lamb. The sauce can be made ahead of time and simply reheated when ready to serve.
Serves: 4
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients:
- 2 racks of lamb, approx 8-12 cutlets
- 2 shallots
- 15g butter
- 8tbsps Bottlegreen Spiced Berry Cordial
- 6tbsps port
- 100g mixed berries, i.e., redcurrants, blackberries or cranberries, any combination
- 1tsp Dijon mustard
Method:
- Preheat oven to 180c, 350f, gas mark 4. Place the rack of lamb in a roasting tin, cook for 30 minutes. Remove and brush over 2tbsps of the Spiced Berry Cordial as a glaze, return to the oven for approx 15 minutes, 5 minutes less for pinker lamb and 5 minutes more for well done.
- To make the sauce, finely chop the shallots. Heat the butter in a saucepan, gently cook the shallots until softened, add the remaining cordial and port, simmer for 5 minutes. Add the berries and Dijon mustard, heat through.
- Carve the lamb into cutlets, arrange on a plate, spoon over the sauce. Serve with green beans, sugar snap peas and new potatoes.
Back to Recipes and Cocktails