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Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Style Seasoning
Rack of Lamb, Herb Crust, Redcurrant Jus
PREP TIME: 20 mins
COOKING TIME: 20 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
4x5 bone lamb racks, trimmed
10g wholegrain mustard
Herb crust
200g breadcrumbs
200g redcurrants
60g butter
1 lemon, zested
1 bunch parsley
10g wholegrain mustard
Salt and pepper
Sauce
80g redcurrant jelly
20ml balsamic vinegar
2 sprigs rosemary
1 ltr Essential Cuisine Signature Beef Jus
10g Essential Cuisine Lamb Glace
20g butter
100g redcurrants
Method...
1. Rub the lamb racks with the mustard and season well.
2. Blend the crust ingredients roughly together. Divide into 4, spread on the lamb racks.
3. Bake at 180°C for 12-15 minutes, depending on size or until cooked but pink in the middle. Set aside to rest.
4. For the sauce, melt the jelly in a pan with the vinegar and rosemary. Simmer for about 2 minutes. Add the Signature Beef Jus and bring to a simmer. Add the Lamb Glace and whisk in the butter. Strain then check the seasoning and add the redcurrants.
5. Reheat the lamb back through the oven for a couple of minutes. Slice the lamb into cutlets and serve 2 a portion.
6. Serve the lamb with the redcurrant jus, braised red cabbage and dauphinoise potatoes.
