You can use either fresh or frozen fruit to create this fresh version of redcurrant sauce to go with your Sunday roast.
2 racks of lamb, French trimmed
Salt and freshly ground black pepper
A little vegetable or corn oil
For the sauce
2 shallots, peeled and finely chopped
A good knob of butter
1tsp tomato purée
100ml red wine
250ml beef stock
1tsp redcurrant jelly
Preheat the oven to 200C/gas mark 6. First, make the sauce: melt the butter in a thick-bottomed pan and gently cook the shallots for 2-3 minutes until lightly coloured. Add the flour and tomato purée, season and stir over a low heat for a minute. Gradually add the red wine, stirring to avoid lumps forming, and then add the beef stock and redcurrant jelly. Bring to the boil and simmer gently for about 20-25 minutes, giving an occasional whisk, until the sauce has reduced by about two-thirds and thickened.
Heat a roasting tray in the oven with a little oil for about 10-12 minutes. Season the lamb and place them in the tray with the fat side down and roast for about 10 minutes, turn them over and roast for a further 10-12 minutes, keeping them nice and pink. Remove from the oven and leave to rest for 5-6 minutes. To serve, add the redcurrants to the sauce and simmer for a minute and re-season if necessary. To serve, slice the lamb between the bones and arrange on warm plates; spoon the sauce over and around.Reuse content