Rack of Lamb with Cumberland Sauce


  • 4 racks of lamb (4 cutlets on each)
  • 2 tsp light soy sauce
  • 1 clove garlic, crushed
  • 125ml TGS Co Cumberland Sauce
  • 1½ cups water
  • 2 tbs flour


  1. Preheat oven to 180⁰C
  2. Cover cutlet bones with foil. Place on a rack over a baking dish and bake for 20 minutes.
  3. Brush with half the combined Cumberland Sauce, soy sauce and garlic.
  4. Bake for a further 5 minutes and brush with remaining sauce mixture, the bake for another 5 minutes or until lamb is cooked as desired.
  5. Drain fat from baking dish, leaving 2-3 tablespoons of pan juices. Add flour to pan gradually and stir over low heat for a minute, then add water and stir until sauce boils and thickens.


  1. Serve on a bed of potato or parsnip mash with minted peas and a little Cumberland Sauce.