Chasseur sauce is a wonderful way to bring out all the sweetness and flavour of lamb and though it is a robust sauce, it doesn't overwhelm lamb as some heavier sauces might.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
Heat a large frying pan until very hot, rub the lamb racks with olive oil, season well and sear in batches until golden brown on all sides. Remove from the pan and leave to cool slightly.
Spread the top of each lamb rack with a little mustard and then sprinkle half the herbs over the mustard and press to secure. Place the lamb racks onto a baking sheet, cover the exposed bones with foil (to stop them browning too much) and then roast for 15-20 minutes for medium rare.
Remove from the oven and leave to rest, covered loosely with foil, for 5 minutes before serving.
Meanwhile, fry the bacon in a medium saucepan until lightly golden and remove with a slotted spoon and set aside.
Add the pearl onions or shallots and fry gently for 5 minutes or until just turning golden all over. Add the mushrooms, turn up the heat and fry for 2-3 minutes or until golden. Stir in the flour.
Add the wine and remaining chopped herbs and bubble for a few minutes, then add the stock, bring to the boil and simmer for 10-15 minutes or until the sauce has reduced and thickened slightly. Stir in the red currant jelly and cream and stir together.
To serve, cut the lamb racks into individual cutlets and serve 3 per person with some of the chasseur sauce poured over the top.
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