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Method :
Preheat the
oven to 200C (400F/ Gas 6). Trim any excess fat from the lamb, leaving
just a thin layer of fat, and clean any meat or sinew from the ends of
the bones using a small sharp knife. Cover the bones with foil. Place on
a rack in a baking dish. Mix the mint jelly and white wine together in a
small saucepan over high heat. Bring the mixture to the boil and boil
for 4 minutes, or until the mixture is reduced and thickened. Cool
slightly, add the chives, then brush over the racks of lamb. Bake for
15-20 minutes for rare, or 35 minutes if you prefer medium-rare,
brushing with glaze every 10 minutes. Remove the foil and leave the lamb
to stand for 5 minutes before serving with vegetables.
Serves 4
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