Come Dine With Me recipes Rack of lamb with redcurrant sauce recipe

John Beachell's menu

Date Published:

19/12/2007

John hopes to rack up the compliments from his guests with his lamb with redcurrant sauce on a bed of butternut squash and peppered carrot mash for Come Dine With Me East Yorkshire.

1. Preheat the oven to 190°C/gas mark 5. Heat a non-stick frying pan on the hob. Rub the oil into the lamb and carefully sear on all sides in the hot pan until browned. Use tongs to hold the lamb as it sears because the fat will be very hot and could splash. Place the lamb on a baking tray or roasting tin and cook in the centre of the oven for 20 minutes.

2. Meanwhile, put the redcurrants and sugar in a pan with 300ml water and bring to the boil. Reduce the heat and leave to simmer for 20 minutes until reduced and thickened, stirring occasionally. Cook the squash and carrots in a large pan of boiling water until tender.

3. Pass the redcurrant sauce through a sieve to make a smooth puree and stir in the chopped mint. Reheat gently in a clean pan and adjust sweetness to taste. Remove the lamb from the oven and leave to rest for 5 minutes before carving. Drain the squash and carrots, then return to the pan and mash with the cream and butter. Season to taste with a touch of salt and plenty of coarsely ground black pepper.

4. Use a ramekin or chef's ring to make round beds of the mash on four warmed dinner plates. Place the lamb on top. Arrange freshly cooked potatoes and peas around the lamb and drizzle with sauce to serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

Back to top