Recipes / Lamb /

Lamb Rack

30 ml (2 Tbsp) olive oil
45 ml (3 Tbsp) light brown sugar
45 ml (3 Tbsp) brown vinegar
30 ml (2 Tbsp) tomato paste
30 ml (2 Tbsp) fresh lemon juice
3 ml (1/2 tsp) soya sauce
1 clove garlic, crushed
15 ml (1 Tbsp) chopped fresh origanum or 5 ml (1 tsp) dried
salt and freshly ground black pepper to taste
Pepper sauce
30 ml (2 Tbsp) butter or margarine
30 ml (2 Tbsp) cake flour
250 ml (1 cup) milk
2 ml (1/4 tsp) smooth English mustard
30 ml (2 Tbsp) green peppercorns, crushed slightly
salt and freshly ground black pepper to taste
Marinade: Mix all ingredients together. Cover chops and marinate for 2 – 4 hours outside or 6 hours in refrigerator.
Remove chops from marinade and place on grid over moderate coals or under oven grill for 15 – 20 minute, until golden brown and done. Turn and baste frequently with marinade.
Sauce: Melt butter in a small heavy-based saucepan. Add flour and stir for about one minute.
Add remaining ingredients. Bring to the boil, reduce heat and simmer until smooth and thickened. Serve warm with chops.