Rack of Lamb with Mushroom & Passionfruit Sauce

Rack of Lamb with Mushroom & Passionfruit Sauce

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


    • 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%



    Preheat the oven to 200°C.


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


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


    Add the wine and let it bubble for 2 minutes.


    Add the flour and cook, stirring for 1 minute.


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


    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.


    Place in a roasting tin and cook for 10 minutes.


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

    Made with

    Splenda Granulated Sweetener

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