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Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce

Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant roast lamb with lamb sausage crust and fresh grape pan sauce is a masterclass in textures and balanced flavours. The succulent racks are topped with a unique savoury layer of minced lamb, salty Kalamata olives, and fresh rosemary, finished with a golden, mustard-flecked breadcrumb topping. This high-protein dish offers a modern twist on the traditional Sunday roast, replacing the standard mint sauce with a sophisticated, glossy reduction of tawny port and sweet red grapes.

Ideal for hosting a dinner party or a special family gathering, this recipe allows for plenty of preparation in advance, including the herb-infused sauce and the initial searing of the meat. The combination of the rich lamb and the slightly tart pan sauce creates a refined palate that pairs beautifully with seasonal greens or buttery fondant potatoes. It is a confident, impressive main course that showcases the best of British butchery with a Mediterranean-inspired flair.

Ingredients for Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce

300g halved seedless red grapes
475ml tawny Port
475 מ"ל ציר עוף דל מלח
2 כפיות רוזמרין טרי קצוץ
80g halved seedless red grapes
40g halved pitted Kalamata olives
1 כף רוזמרין טרי קצוץ
1 teaspoon balsamic vinegar
1 small garlic clove
230 גרם בשר טלה טחון
1/2 teaspoons coarse kosher salt
1/4 כפיות פלפל שחור טחון טרי
2 2- to 1.1kg well-trimmed racks of lamb (each with 8 bones)
4 tablespoons olive oil, divided
120 מ"ל מרק עוף דל מלח
4 tablespoons Dijon mustard, divided
275g fresh breadcrumbs made from crustless French bread

How to make Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce

Boil all ingredients in large saucepan until reduced to 550ml , about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.

Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped. Transfer to bowl. Mix in lamb mince,1/2 teaspoons salt, and 1/4 teaspoons pepper.

Sprinkle racks of lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 rack, meat side down, and cook until browned, about 5 minutes. Set on rimmed baking sheet, meat side up. Repeat with 1 tablespoon oil and remaining rack; reserve skillet. Cool lamb completely.

Add 120ml broth to skillet. Boil until reduced to glaze, scraping up browned bits. Add to sauce. Cover and chill.

Spread each rack with 1 tablespoon mustard. Press half of lamb sausage over top of each rack (layer will be thin). DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 218°C. Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet. Toss over medium heat until beginning to colour, about 5 minutes. Press crumbs over sausage on each rack. Cut through crumb crust (not lamb) between bones to score. Roast until thermometer inserted into centre registers 57°C, about 30 minutes for medium-rare.

Transfer lamb to platter; let rest 10 minutes. Pour juices from baking sheet into sauce. Simmer in small saucepan until reduced to about 325ml , about 9 minutes (sauce will thicken slightly). Season with salt and pepper.

Cut lamb between bones into chops. Set two on each plate. Spoon sauce over.

Martín Códax 2005 "Ergo"Tempranillo (Spain, $14), with lively fruit,full body, and supple texture.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.