You don’t need implements of torture to cook this impressive little dish, it is great for supper and also good for a dinner party, but do remember to check with your guests how they like their lamb cooked, as not everyone likes it pink in the middle. Cooking in the heats of the “Good Housekeeping Cook of the Year” contest a few years ago, there was an appalling woman, who snuck around trying to sabotage everyone else’s food so much that she forgot to put on her own oven and served virtually raw rack of lamb. She tried to cover it up by saying that was how she liked it and ate a chop to demonstrate in a Twilight sort of way, but no-one believed her – cheats never prosper – well not unless they’re playing Monopoly.
Anyway….all you need for this is…. a rack of lamb, approximately 6 to 8 chops, if much bigger take care to adjust the cooking time, 2 large tablespoons of mint jelly and that’s it! pre-heat the oven to Gas Mark 6, 200C/180 fan. Place the mint jelly in a large frying pan over a medium heat, as the jelly starts to melt, place the rack of lamb in the pan, and 
baste with the jelly as it starts to caramelise, keep doing this for about 5 minutes until the whole of the rack of lamb is covered in a lovely gooey sauce. Remove the lamb and scrape the rest of the sauce over it and place in an oven proof dish in the pre-heate dovern for 25 to 30 minutes . You will need to check on the weight and size of your joint for exact cooking 
times, but this should give you nice pink chops with a lovely caramelised, brown outside. Serve with any of your favourite vegetables. How easy was that? This works for lamb fillet but has a much shorter cooking time. You can also vary the jelly, it is wonderful with redcurrant and also with chilli jelly, recipe for home-made jellies coming next week., get your 
jelly bags ready
The Bombay Boys 