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Rosemary Lamb

2 tablespoons olive oil
2 racks of lamb (each with 6 chops)
1 teaspoon dried rosemary
ground pepper
1 tablespoon butter
1 onion, chopped
1 garlic clove, crushed
140 g tomato paste
1 12 tablespoons vinegar
1 12 tablespoons honey
1 tablespoon Worcestershire sauce
1 beef stock cube
1 cup water
12 teaspoon salt
12 teaspoon dry mustard


Brush lamb racks with olive oil and sprinkle with rosemary & ground pepper. Put foil around the bones to stop them burning & place on a rack in a baking dish. Heat butter & fry onion & garlic until softened, stir in the tomato paste and the remaining ingredients and keep stirring until it boils. Reduce heat & simmer uncovered for approx 20 minutes. Brush the lamb racks with sauce and bake at 180.C for 45-50 mins basting often.

Source: www.food.com