Ingredients
4 bone rack lamb
salt and freshly ground black pepper
1 tsp cinnamon
1 tsp curry powder
For the sauce:
½ glass red wine
75ml/2¾fl oz beef stock
1 tbsp balsamic vinegar
1 tbsp parsley, chopped
Tomato and okra pilau rice

Method
1. Remove skin from lamb and season with salt and freshly ground black pepper.
2. Sear lamb in oil in a frying pan with curry powder and cinnamon.
3. Place on a baking tray and put in a hot oven for 8 minutes.
4. In the frying pan add wine and simmer for 1 minute.
5. Add vinegar and beef stock and simmer for 2 minutes.
6. Remove lamb from oven and let it rest for 5 minutes.
7. Slice lamb and serve on a bed of rice and drizzle sauce over the top.
8. Garnish with the chopped parsley and serve.