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Tesco Finest spring lamb chasseur recipe

Tesco Finest spring lamb chasseur

Chasseur sauce is a wonderful way to bring out all the sweetness and flavour of lamb and though it is a robust sauce, it doesn't overwhelm lamb as some heavier sauces might.

See method
  • Serves 6
  • 25mins to prepare and 30mins to cook
  • 349 calories / serving

    Ingredients

    For the lamb

    • 3 x 6 Tesco Finest Hand Trimmed Racks of Lamb
    • 3tbsp Dijon mustard
    • 4 sprigs fresh thyme, leaves picked and finely chopped
    • 3 sprigs rosemary, leaves picked and finely chopped

    For the sauce

    • 6 rashers smoked streaky bacon
    • 300g (10oz) shallots
    • 250g (8oz) chestnut or button mushroom
    • 1 tbsp Tesco Finest plain flour
    • 200ml red wine such as Tesco Finest Chianti Riserva
    • 400ml (1/2 pint) hot lamb stock
    • 1 tsp redcurrant jelly
    • 45ml (3tbsp) extra thick double cream

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    Each serving contains

    Energy
    1455kJ 349.0kcal
    17%
    Fat
    22g
    high31%
    Saturates
    6g
    high32%
    Salt
    1.8g
    medium30%
    Sugars
    3g
    low3%

    of the Reference intake

    Carbohydrate 17.2gProtein 19.2gFibre 2.8g

    Method

    1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
    2. Heat a large frying pan until very hot, rub the lambracks with olive oil, season well and sear in batches until golden brown on all sides. Remove from the pan and leave to cool slightly.
    3. Spread the top of each lamb rack with a little mustard and then sprinkle half the herbs over the mustard and press to secure. Place the lamb racks onto a baking sheet, cover the exposed bones with foil (to stop them browning too much) and then roast for 15-20 minutes for medium rare.
    4. Remove from the oven and leave to rest, covered loosely with foil, for 5 minutes before serving.
    5. Meanwhile, fry the bacon in a medium saucepan until lightly golden and remove with a slotted spoon and set aside.
    6. Add the pearl onions or shallots and fry gently for 5 minutes or until just turning golden all over. Add the mushrooms, turn up the heat and fry for 2-3 minutes or until golden. Stir in the flour.
    7. Add the wine and remaining chopped herbs and bubble for a few minutes, then add the stock, bring to the boil and simmer for 10-15 minutes or until the sauce has reduced and thickened slightly. Stir in the red currant jelly and cream and stir together.
    8. To serve, cut the lamb racks into individual cutlets and serve 3 per person with some of the chasseur sauce poured over the top.

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