CookEat Recipe
Roast Rack of Mutton with Currant Jelly
A simply seasoned roast rack of mutton served with its skimmed pan juices and currant jelly separately.
Method
Steps
Step 1
Heat oven to about 190°C. Trim excess skin and any loose bone fragments from the rack; season with salt and pepper.
Step 2
Place rack in a roasting pan with a tablespoon water. Roast, turning and basting occasionally, until the thickest meat reaches at least 63°C, beginning checks near 40 minutes.
Step 3
Rest the rack 10 minutes. Skim fat from the pan juices and carve into six portions.
Step 4
Serve meat with pan juices; offer currant jelly in a separate bowl.
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