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Categories:Viewed: 30 - Published at: 4 months ago
Ingredients
- 2 tablespoons red currant jelly
- 3 teaspoons VEGEMITE
- 4 x 3 racks of lamb cutlets, trimmed
- 1/2 cup dry white wine
- 1/3 cup port
- 2 spring onions, chopped
- 2 tablespoons red currant jelly, extra
- 1 teaspoon VEGEMITE, extra
- black pepper to taste
- baked or steamed vegetables to serve Target 2 lb For $3.00 thru 02/06
Method
- Combine red currant jelly and Vegemite* and spread over lamb racks.
- Place on a lined baking tray and bake at 190C for 30 - 40 minutes, basting during cooking.
- Rest.
- Combine wine, port, spring onions, extra red currant jelly and Vegemite* and pepper in a small saucepan and bring to the boil, stirring constantly.
- Reduce heat and simmer until reduced by half.
- Serve lamb cutlets with vegetables and drizzle with sauce.
