- Step 1
To make the redcurrant mint glaze, place redcurrant jelly and butter in a medium saucepan and melt over medium heat, stirring occasionally Add the Holbrooks Worcestershire Sauce and tomato sauce and stir well. Remove from heat and cool to room temperature.
- Step 2
To cook the lamb cutlets, preheat oven to 200°C.
- Step 3
Trim excess fat from the lamb racks and scrape the bones to clean. Place racks on a baking tray lined with non-stick baking paper. Roast lamb in preheated oven for 15-20 minutes for medium-rare or until cooked to your liking.
- Step 4
Finely shred 1/2 of the mint leaves. If glaze has set, reheat over gentle heat until melted. Add shredded mint to glaze and stir well.
- Step 5
Stand cooked lamb for 5 minutes before cutting into single cutlets. Pour glaze onto serving platter and place lamb cutlets on top.
The cutlets are best cooked close to serving. The glaze can be made without the mint up to 1 week ahead. Store in an airtight container in the fridge.