saffron threads soaked in 1 tsp boiling water for 1 hr
15cl 1/4 pint
white wine
1 tsp
cornflour
Recipe Instructions
In a small bowl, thoroughly mix together the onion, garlic, parsley, cumin, paprika, half the salt and some pepper. Stir in the saffron and its soaking liquid. Spread this mixture over the outer, fleshy side of the racks and leave them to marinate in a cool pace, loosely covered, for 4 to 6 hours.
Preheat the oven to 720C (425"F or Mark 7). Place the meat on a rack in a roasting pan, marinated side upwards. Roast for 75 minutes, then add the wine and 15cl (1/4 pint) of water to the roasting pan and return the meat to the oven until the crusts are turning dark round the edges -- about 20 minutes (The meat will still be slightly pink in the centre; cover the racks with foil and roast them for a further 15 minutes if you like your lamb more thoroughly cooked)
When the meat is cooked, transfer it to a warmed plate. Skim off the fat from the cooking liquid, and boil the liquid rapidly to reduce it slightly. Mix the cornflour with 1 tablespoon of water and stir it into the pan. Continue cooking over medium heat until the gravy thickens -- 2 to 3 minutes. Season the gravy with the remaining salt and some black pepper, and pour it into a warmed gravy boat. Slice the racks into cutlets and serve them with the gravy.
