Rack Of Lamb In An Orange And Campari Sauce - cooking recipe

Ingredients

4 racks of lamb, each with four ribs
little oil (for cooking)
1 onion, finely chopped
150 ml campari
275 ml orange juice
275 ml beef stock
50 g butter
50 g flour
2 oranges, rind of, finely grated
2 oranges, segmented
salt and black pepper (to season)

Preparation

With a sharp knife, score the skin of the lamb in a lattice pattern.
Heat a little oil in a frying pan and fry the lamb, skin side down for about 2 minutes until it starts to brown.
Seal the lamb on all sides, until the meat is lightly browned.
Place the racks in a roasting tin, skin side up and roast in the oven at 425\u00b0F for 20 to 35 minutes, depending on whether you like your meat pink or well done.
To make the sauce, sweat the onion in a little oil and add the Campari.
Simmer for 2 minutes.
Add the orange juice and stock and reduce by one third.
Strain off the onions.
Melt the butter and mix with the flour.
Whisk the roux into the sauce to thicken it.
You might need it all but use until the sauce covers the back of a spoon.
Stir in the orange rind and segments.
Season to taste.