Rack of lamb with cherry, shallot port wine sauce recipe

35 ratings Rate
  • Serves 6
  • 10 mins to prepare and 35 mins to cook, plus overnight marinating
  • 730 calories / serving
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Make your roast lamb that little bit sweeter with this delicious rack of lamb roasted with cherries and shallots in a port wine sauce. This impressive main is sure to win over any dinner guests.

Take 150g (5oz) of cherries out of the freezer and place in a bowl to slowly defrost. 

Score a criss-cross pattern on the fat side of the rack. Season and place in a bowl with the garlic, half the thyme and some seasoning. Pour 2 tbsp of the port over and marinate for a few hours or overnight preferably.

To prepare, pat the meat dry and sear in a very hot frying pan. Preheat oven to gas 6, 200°C, fan 180°C.

Rub the mustard all over the lamb and sprinkle with more seasoning and the remaining thyme. Roast for 15 minutes for rare, 20 for medium and 25 for well done. Remove, cover with foil and let sit for 10 minutes.

Heat the port until boiling and add the cherries. Remove from heat and let sit for 5 minutes. Scrape out most of the oil from the lamb roasting tin, keeping 2 tbsp of oil.

Heat the pan on the hob, add the shallots and sauté for the few minutes before adding the flour. Whisk for 1 minute over medium heat and then add the port, cherries and stock. Simmer until the sauce thickens, about 5 minutes. Add the jelly and season with salt and pepper. Remove from heat. 

For the celeriac and potato mash peel and chop the veg into 2.5 cm (1 inch) chunks. Place the vegetables in a large saucepan of cold salted water and bring to the boil. Cook for 15 minutes or until tender, then drain.

Return to pan and heat until all of the watery liquid has disappeared. This is important or the texture will be slushy instead of thick. Add the butter and roughly mash until combined. Season with salt and pepper, add the milk and mash again until fluffy and light. Just before serving, gently reheat and then add the chives to combine.

Slice the lamb and serve with celeriac, potato mash and sauce.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 3 racks of lamb
  • 2 cloves garlic
  • 20g (3/4oz) fresh thyme
  • 3 tbsp Dijon mustard
  • 150g (5oz) frozen pitted dark sweet cherries
  • 250ml (8fl oz) Tawny port plus 2 tbsp for marinating lamb
  • 2 shallots finely chopped
  • 1 tbsp plain flour
  • 250ml beef stock
  • 1 tbsp redcurrant sauce
  • 700g (1 1/2lb) large red potatoes
  • 600g (1 1/4lb) celeriac
  • 75g (3oz) butter, chopped
  • 2 tbsp milk
  • 20g chives, finely chopped
  • Energy 3035kj 730kcal 36%
  • Fat 48g 69%
  • Saturates 24g 120%
  • Sugars 11g 12%
  • Salt 2.5g 43%

of the reference intake
Carbohydrate 34.6g Protein 31.8g Fibre 7.4g


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