Rack of lamb with a spiced beetroot glaze recipe

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Cuisine: French

Ingredients

Carre d’agneau a la glace de betterave epicee

3 star anise
1 tsp cumin
1 tsp cloves
1 clove garlic, crushed
1 dessertspoon honey
1 cup red wine vinegar
½ cup balsamic vinegar
½ litre red wine (Cabernet Sauvignon is good)
½ litre water
6 whole beetroot, scrubbed but not peeled
4 lamb cutlets, on a rack (ask your butcher for the bigger end)

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Preparation

For the spiced beetroot glaze
Place the beetroot in individual parcels of aluminium foil. Mix together the spices, vinegars and wine and divide mixture over the vegetables. Seal the aluminium packets and roast in the oven for one hour at 180 degrees. (Alternatively, canned beetroot may be substituted in this recipe.)

When cooked, place in a saucepan with the water and puree gently to a pulp.

Reduce over low heat to a syrupy consistency.

Strain the glaze several times through a chinois (fine-meshed sieve) to retain a clear sauce, free of pulp and spices.

For the lamb
Roast lamb in a 250 degree oven for 10 minutes.

Reduce to 220 degrees for 10 minutes.

Rest for 5-8 minutes.

To serve
Place cooked lamb on bed of mashed potatoes; drizzle over with spiced beetroot glaze. Serve with roasted carrots and zucchini.

If you enjoyed this Rack of lamb with a spiced beetroot glaze recipe then browse more French recipes, meat recipes and our most popular hainanese chicken rice recipe.

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