I cooked a rack of lamb to perfection over the weekend, searing it hard on all sides before popping in the oven for 10 minutes. It was perfectly pink and wonderfully tender.
The lamb was served with a cherry tomato, black olive and green been salad with fried gnocchi.
Nigella’s clementine sauce was made, it involves redcurrent jelly, juice of a clementine or satsuma, dash of red wine vinegar, worcestershire sauce and the juices (minimal) from the lamb. All whisked together in the pan used to seal the lamb on a low heat. It sounds unusual and I served it on the side in case it didn’t work, but it was really good.
Fresh mint was sprinkled on top, this when eaten with the sauce had a similar acidity to mint sauce, a familiar lamb accompaniment.
The meal was served with and in honour of this bottle of wine:
Les Terrasses 2007 is an incredibly elegant and well balanced wine. I found it more a kin to a bordeaux than a typical spanish priorat, although the large quantity of granache gave it hints of chateauneuf-de-pape and a welcomingly boozy 14.5% punch.