1 rack of lamb.
For the Sauce:
½ pt red wine
½ pt beef stock
1 tbsp red currant jelly
Salt & Pepper
Puree of Potato
Make the sauce by cooking the shallot and tarragon for 2 minutes, add red wine and stock and reduce for 20 minutes.
Strain and stir in the red currant jelly and check seasoning.
For the lamb – sear the meat in a very hot pan and cook in the oven for 10 to 12 minutes at 450˚F.
Remove from the oven and cover and leave to rest for 10 minutes.