Racks of Lamb with Port & Rosemary Sauce

Rack of lamb are best baked just before serving time.

4 racks of lamb (4 cutlets in each)
ground black pepper
1 onion, chopped
2 bacon rashers, chopped
1 tbsp chopped fresh rosemary
   or 1 tsp dried rosemary leaves
cup port
cup water
cup heavy cream

1. Trim any excess fat from lamb, sprinkle lamb with pepper. Place lamb on a rack in a baking dish. Bake in moderate oven for about 45 minutes or until lamb is cooked as desired. Serve with the sauce.

2. Pour any pan drippings from lamb into a small frying pan, add onion and bacon, cook, stirring, until bacon is crisp. Add rosemary, port and water, bring tot he boil, reduce heat, simmer uncovered until reduced to cup liquid. Add cream, simmer, stirring, until slightly thickened; strain before serving.

     Serves 4.