Rack of Lamb in a Mushroom and Passion Fruit Sauce

Rack of Lamb in a Mushroom and Passion Fruit Sauce


Serves 4

Preparation Time:

Cooking Time:

Ingredients:

  • 2 tsp olive oil
  • 2 shallots, peeled and diced
  • 1 clove garlic, peeled and crushed
  • 150g (5½oz) mixed mushrooms, sliced e.g. baby portabella, oyster or chestnut
  • 125ml (4floz) red wine
  • ½ tbsp plain flour
  • 125ml (4floz) beef stock
  • juice of 2 large passion fruits, seeds removed
  • 1 tbsp SPLENDA® Granulated
  • 1-2 racks of lamb with 8 cutlets

Method

  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
  2. Heat the oil in a pan over a medium heat, until hot.
  3. Add the shallots, garlic and mushrooms and cook for 5 minutes, stirring occasionally, until the juices from the mushrooms have been released and evaporated.
  4. Add the wine and let it bubble for 2 minutes.
  5. Add the flour and cook, stirring for 1 minute.
  6. Add the stock, passion fruit juice and SPLENDA® Granulated and stir until smooth.
  7. Simmer for 2-3 minutes until thickened and hot.
  8. To cook the lamb, heat a frying pan until hot and dry fry the lamb for 3-4 minutes until browned all over.
  9. Place in a roasting tin and cook for 10 minutes.
  10. Allow to rest for 5 minutes before carving into cutlets and serving with the hot sauce.

Nutrition Information
(typical values)

Per serving
(270g)

Energy (kJ/kcal)

2098kJ/507kcal

Protein (g)

24.9

Carbohydrate (g)

4.3g

  Of which sugars (g)

1.3g

Fat (g)

41.5g

  Of which saturates (g)

19.6g

  Of which mono-unsaturates (g)

16.0g

  Of which poly-unsaturates (g)

2.2g

Salt (g)

0.6g

Fibre (g)

0.7g