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Rack of Lamb with Juniper Berries
MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Lamb
Recipe Preparation Level: moderate
2 racks of lamb (6 cutlets each)
2 cloves garlic, sliced
2 tsp dried juniper berries
1 tbls fresh rosemary leaves
1 tbls oil
1 med carrot, chopped
1 stick celery, chopped
1 med onion, chopped
1/2 cup dry white wine
1 cup water
2cm (3/4") sprign fresh rosemary
1 tbls plain flour
1 tbls water, extra
1/2 tsp sugar
1 tsp light soy sauce
1 tbls chopped parsley
Using sharp knife, make small incisions in lamb. Place a slice of garlic, a juniper berry and a few rosemary leaves into each incision.
Heat oil in flameproof dish, add carrot, celery and onion, cook, stirring, until onion is soft. Stir in wine, water and rosemary sprig. Place lamb over vegetable mixture. Bake, uncovered, in mod hot oven 20mins, reduce heat to mod, bake, uncovered, further 20mins or until lamb is tender.
Remove lamb from dish; keep warm. Drain juices, reserve 1 cups juices, discard pulp. Heat reserved juices in pan, stir in blended flour and extra water, sugar and sauce. Stir over heat until sauce boils and thickens slightly, simmer, uncovered 5mins, stir in parsley. Serve lamb cutlets with sauce.
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