Name: Rack of Lamb with Mushroom & Passionfruit Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 teaspoon olive oil; 2 shallots, peeled and diced; 1 clove garlic, peeled and crushed; 150 g mixed mushrooms, sliced e.g. baby portabella, oyster or chestnut; 125 ml red wine ½ tbsp plain flour; 125 ml beef stock; Juice of 2 large passion fruits, seeds removed; 1-2 racks of lamb with 8 cutlets; 1 tablespoon SPLENDA® Granulated

Rack of Lamb with Mushroom & Passionfruit Sauce

Makes4 servings
Prep Time10 min
Cook Time25 min
Total Time35 min
Calories507
Made withSplenda Granulated Sweetener

Ingredients

2 teaspoon olive oil
2 shallots, peeled and diced
1 clove garlic, peeled and crushed
150 g mixed mushrooms, sliced e.g. baby portabella, oyster or chestnut
125 ml red wine ½ tbsp plain flour
125 ml beef stock
Juice of 2 large passion fruits, seeds removed
1-2 racks of lamb with 8 cutlets
1 tablespoon SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy507 kcal650%
Total Fat41.50 g53.21%
of which saturates19.60 g7.13%
Total Carbohydrate4.30 g1.56%
of which sugars1.30 g0.47%
Fibre0.70 g2.5%
Protein24.00 g48%
Salt0.60 g0.22%

Instructions

1

Preheat the oven to 200°C.

2

Heat the oil in a pan over a medium heat, until hot.

3

Add the shallots, garlic and mushrooms and cook for 5 minutes, stirring occasionally, until the juices from the mushrooms have been released and evaporated.

4

Add the wine and let it bubble for 2 minutes.

5

Add the flour and cook, stirring for 1 minute.

6

Add the stock, passion fruit juice and Splenda Granulated and stir until smooth.

7

Simmer for 2-3 minutes until thickened and hot. To cook the lamb, heat a frying pan until hot and dry fry the lamb for 3-4 minutes until browned all over.

8

Place in a roasting tin and cook for 10 minutes.

9

Allow to rest for 5 minutes before carving into cutlets and serving with the hot sauce.

Made with