Roast rack of lamb with star anise carrots recipe

This recipe comes from Rick’s new series, Rick Stein’s Australia. Find out more here.

Ingredients for Rick’s roast rack of lamb with star anise carrots recipe

SERVES 8

• 2 x 8-bone racks of lamb, French-trimmed
• 2 tbsp oil
• 100ml red wine
• 1 tsp redcurrant jelly
• 200ml lamb or beef stock
• Knob of butter
• Salt and black pepper
• 16 baby carrots
• 1 tsp salt
• 50 g unsalted butter
• 1 star anise

How to make Rick’s roast rack of lamb with star anise carrots recipe

1. Preheat the oven to 200°C/Fan 180°C. Season the lamb all over with salt and pepper.
2. Heat the oil in a roasting tin and brown the lamb all over, then place in the oven and cook for 12–15 minutes for pink lamb or 20 minutes for medium lamb.
3. Cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets.
4. Place the roasting tin on the hob, add the wine or port and bring to the boil.
5. Add the redcurrant jelly and stock, then season with salt and pepper.
6. Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving

Carrots

• Place the carrots in a saucepan large enough to hold all of them flat. Just barely cover with water, then add the salt, sugar, butter and star anise.
• Bring to the boil, uncovered, then reduce to a low simmer. The carrots will be finished and ready to eat when all the liquid – or nearly all – has evaporated (about 10 minutes).
• Test by inserting a knife through the thickest part of a carrot. If it slides through fairly easily, remove the carrots and plate them. 3. The butter, sugar and salt will have formed a glaze. (Discard the star anise.) Any remaining liquid (if of a syrupy consistency) can be drizzled over the carrots.

Happy cooking