Ingredients

Ingredients

• 3 x racks of lamb (best end), French trimmed (ask your butcher to do this)

For the stuffing

• 3 tbsp olive oil

• 1 onion, finely chopped

• 50g/2oz flaked almonds

• 1 tsp ground cumin

• 1 tsp ground coriander

• ¼ tsp cayenne pepper

• ½ tsp ground cinnamon

• 1 pear, peeled, cored and chopped

• 2 garlic cloves, crushed

• 150g/6oz dried apricots, quartered

• 75g/3oz sultanas

• 75g/3oz dried sweetened cranberries

• 1 orange, zest only

• 1 lemon, zest only

• bunch fresh parsley, chopped

• 1 tbsp chopped fresh thyme

• sea salt and freshly ground black pepper

For the minted red wine sauce

• 2 tsp plain flour

• 150ml/5fl oz red wine

• 150ml/5fl oz lamb stock or water

• 2 tsp redcurrant jelly

• 1 tbsp chopped fresh mint leaves

Description

Put On Your Sunday Best And Make Rack Of Lamb The Crowning Glory For A Special Lunch.

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