Glazed rack of lamb with shallot gravy and baby potatoes

12

PREP TIME

5 min

Makes

2 Servings

* PLUS Cooking time: 30 minutes
Glazed rack of lamb with shallot gravy and baby potatoes

Michael Alberstat


Ingredients

  • 600 g baby potatoes , cut in half
  • 1 rack of lamb , about 8 ribs, at room temperature
  • 2 tbsp mango chutney
  • 1 tbsp hoisin sauce
  • 3 large shallots , finely chopped
  • 2 tbsp chopped fresh parsley
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • 1 tbsp butter
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 cup red wine

Instructions

  • Preheat oven to 400F. Line a large rimmed baking sheet with foil. Toss potatoes with 1 tbsp olive oil and 1/8 tsp salt. Roast 10 min, then push potatoes to one side and put a small rack on other side of baking sheet. Place lamb, fat-side up, on rack. Stir chutney with hoisin. Spread over lamb and roast (alongside potatoes) in top third of oven until a thermometer inserted into centre of meat reads 140F for medium-rare, 20 to 30 min. Let lamb rest at least 5 min before slicing.
  • Melt 1 tbsp butter in a wide saucepan over medium. Add shallots. Stir until soft, 2 min. Add 2 tbsp each tomato paste and Worcestershire and 1 cup red wine. Bring to a simmer. Cook 10 min. Drizzle over lamb and sprinkle with parsley.

Nutrition (per serving)

  • Calories
  • 645,
  • Protein
  • 31 g,
  • Carbohydrates
  • 74 g,
  • Fat
  • 22 g,
  • Fibre
  • 7 g,
  • Sodium
  • 814 mg.
Wine Pairings

Romantic Red
Show-stopping power and finesse make this rhone blend a splurgeworthy treat. Its floral perfume and velvety dark fruit are positively seductive. Perrin & Fils Vacqueyras Les Christins, France, $27.

Your sweetheart will fall head over heels for this easy but special spring meal