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Rack of Lamb with Orange and Ginger Sauce
| 1 |
New Zealand Spring Lamb Racks |
1 |
| 1/2 tsp |
Thyme |
2 ml |
| 1 tbsp |
Dijon-style Mustard |
15 ml |
| 2 oz |
Orange Marmalade |
50 ml |
| 1/2 tsp |
Grated Fresh Ginger, or Ground Ginger |
2 ml |
| 1/2 oz |
Brandy |
15 ml |
Prepare rack for roasting. Rub with thyme and brush with mustard. Let stand 20 minutes or longer: racks may be prepared to this point early in the day. Roast in preheated, moderately hot oven (375°F/190°C) until desired internal temperature is reached or cook on a preheated grill, turning the rack several times during cooking: cooking time about 20 minutes for rare. Combine marmalade, ginger and brandy in a small pot and heat gently. Brush rack with mixture at the end of the cooking time and just before serving. Garnish with strips of orange peel or an orange twist.
Yield: 2 portions
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