Preheat oven to 190°C
For the lamb, add the honey and seasoning to a frying pan. Bring to a boil on a low heat ensuring that it does not burn. Add the rack of lamb skin side down until it has browned and fully glazed.
Turn so that the meaty underside is also browned and glazed, this should only take a few minutes. Transfer to a rack and place in centre of oven. Cook for 15minutes (for rare), 20 minutes (for medium) and 25 mins (well done). Allow to rest on a warm plate for 5 to 10 minutes.
For the fondant potato, slice the potatoes into 2 cm slices then using a 5-6 cm pastry cutter cut them into 6 discs. In a saucepan that is large enough to comfortably take the potatoes heat the butter until it foams. Add the sage, thyme, and garlic.
Season the potato and fry in the butter until nicely browned, turning occasionally. Pour in some stock to about half the height of the potatoes. Cover and simmer on a low heat for 15 mins, very carefully turning occasionally. Add more stock if the level gets too low.
For the red wine and blackcurrant reduction, put all of the ingredients apart from the blackcurrant conserve into a small saucepan. Boil rapidly for about 5-6 minutes (this can vary) until it has reduced by a third, stirring constantly.
Strain into another saucepan. Add the blackcurrant conserve and continue to reduce until it slightly thickens.
Carve the lamb into individual ribs and present them on top of the fondant potatoes. Spoon some of the sauce onto the plate, and serve with freshly cooked vegetables.
Tips: You will need to work out how you like your lamb cooked (including resting time) and work your timings backwards for the sauce and potatoes.
With exception to the wine it is important to use the best quality ingredients for this recipe.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.