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Recipe for :

Racks of Lamb

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

"Racks of Lamb are best baked just before serving time. Here are two different sauces that will compliment the lamb; a rich port sauce flavoured with bacon, the other is mint with lemon".


4 racks of lamb (4 cutlets in each)
ground black pepper

Port and Rosemary Sauce:

1 onion, chopped
2 bacon rashers, chopped
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried
rosemary leaves)
1/2 cup port
1/4 cup water
1/2 cup cream

Lemon and Mint Sauce:

1/4 cup lemon juice
1/4 cup dry white wine
1/4 cup water
1 tablespoon brown sugar
2 teaspoons grated lemon rind
90g (3oz) unsalted butter
1 tablespoon mint jelly

  • Trim any excess fat from lamb, sprinkle lamb with pepper.
  • Place lamb on a rack in a baking dish.
  • Bake in moderate oven for about 45 minutes or until lamb is cooked as desired.

Serve with the sauce of your choice.

Port and Rosemary Sauce:

  • Pour any pan drippings from lamb into a small frying pan, add onion and bacon, cook, stirring, until bacon is crisp.
  • Add rosemary, port and water, bring to the boil, reduce heat, simmer uncovered until reduced to 1/2 cup liquid.
  • Add cream, simmer, stirring, until slightly thickened; strain before serving.

Lemon and Mint Sauce:

  • Combine lemon juice, wine and water in a small frying pan, bring to the boil, reduce heat, simmer uncovered until reduced by 1/2 cup liquid.
  • Stir in brown sugar and lemon rind, gradually add small pieces of the chopped cold butter over the heat, whisking well after each addition, whisk in mint jelly.

Serve immediately.

Serves 4

Martin James