Glazed Rack of Lamb

• 2 tablespoons red currant jelly
• 3 teaspoons VEGEMITE
• 4 x 3 racks of lamb cutlets, trimmed
• 1/2 cup dry white wine
• 1/3 cup port
• 2 spring onions, chopped
• 2 tablespoons red currant jelly, extra
• 1 teaspoon VEGEMITE, extra
• black pepper to taste
• baked or steamed vegetables to serve Target 2 lb For $3.00 thru 02/06

1. Combine red currant jelly and Vegemite* and spread over lamb racks.
2. Place on a lined baking tray and bake at 190C for 30 - 40 minutes, basting during cooking.
3. Rest.
4. Combine wine, port, spring onions, extra red currant jelly and Vegemite* and pepper in a small saucepan and bring to the boil, stirring constantly.
5. Reduce heat and simmer until reduced by half.
6. Serve lamb cutlets with vegetables and drizzle with sauce.

red currant, vegemite, lamb cutlets, white wine, port, spring onions, red currant, vegemite, black pepper

Taken from www.kraftrecipes.com/recipes/glazed-rack-of-lamb-102966.aspx (may not work)