Garlic And Sage Lamb Racks With Muscat Jus - cooking recipe

Ingredients

3 None red onions, cut into wedges
1/3 cup olive oil
12 None sage leaves, plus 2 tbsp extra, chopped
1 None lemon, peel grated
4 cloves garlic, crushed
1/2 tsp red pepper flakes
6 None lamb racks (4 cutlets per rack), French-trimmed
None None Steamed beans, to serve
None None FOR THE MUSCAT JUS
2 cups chicken stock
1 cup muscat (moscato) wine
1 None lemon, peel finely grated

Preparation

Preheat the oven to 425\u00b0F.
Toss onions with 1/2 the oil, sage leaves and lemon peel in a roasting pan.
Combine remaining oil with chopped sage, garlic and red pepper flakes in a small bowl; brush over lamb. Place lamb on onion mixture.
Bake 20-25 min, until lamb is cooked to desired doneness. Let stand, covered, 10 mins before carving.
For the muscat jus, combine stock and muscat in a medium saucepan on high heat. Bring to a boil. Reduce heat to low; simmer 15 mins, until sauce has reduced by half and thickened slightly. Stir in lemon peel. Add to onion mixture in roasting pan.
Serve lamb with muscat jus and beans.