Rack of lamb with redcurrant rosemary jus.

Four racks of lamb – four bones in each portion – get your butcher to French trim them for you
Olive oil
A small handful of fresh rosemary roughly chopped
Sea salt and freshly ground pepper
Two glasses of red wine
One tablespoon of redcurrant jelly

Heat the oven to 200ºc. Score the lamb fat in a criss-cross pattern and season well. In a hot oven proof pan seal the lamb on all sides, this should take about four minutes. Transfer the lamb into the oven and cook for ten to fifteen minutes, depending on how you like your lamb cooked. Once cooked, remove the lamb from the dish and cover with foil on a warm plate. Place the pan back on a high heat, add the red wine and rosemary and cook until the wine is reduced by half. Turn down the heat, add the redcurrant jelly and stir until the jelly has dissolved. Serve with caramelised onion mash and stir fried cabbage or pureed carrots (see below).

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