Rack Of Lamb In An Orange And Campari Sauce

• 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)

1. With a sharp knife, score the skin of the lamb in a lattice pattern.
2. Heat a little oil in a frying pan and fry the lamb, skin side down for about 2 minutes until it starts to brown.
3. Seal the lamb on all sides, until the meat is lightly browned.
4. Place the racks in a roasting tin, skin side up and roast in the oven at 425u0b0F for 20 to 35 minutes, depending on whether you like your meat pink or well done.
5. To make the sauce, sweat the onion in a little oil and add the Campari.
6. Simmer for 2 minutes.
7. Add the orange juice and stock and reduce by one third.
8. Strain off the onions.
9. Melt the butter and mix with the flour.
10. Whisk the roux into the sauce to thicken it.
11. You might need it all but use until the sauce covers the back of a spoon.
12. Stir in the orange rind and segments.
13. Season to taste.

lamb, oil, onion, campari, orange juice, beef stock, butter, flour, oranges, oranges, salt

Taken from www.food.com/recipe/rack-of-lamb-in-an-orange-and-campari-sauce-85317 (may not work)