In a saucepan place the red currant jelly and mustard and simmer on a low heat for about 5 minutes or until the jelly has melted.

Then allow the sauce to cool completely.

Cut the rack of lamb into chops and then French cut.

If you are not able to do this then get your butcher to do it for you.

It is important if you decide to do this yourself that you don’t remove any of the fat from the eye of the chop.

This fat actually helps to prevent the meat from burning when you place it on the barbecue grill.

Once the rack of lamb is ready you now submerge it completely in the sauce you made earlier and leave it in it to marinade overnight.

Cover the dish in which the lamb has been placed and put in the refrigerator.

When it comes to cooking the lamb it should be done over a medium to high heat and with some hickory coals added to the barbecue beforehand.

Also make sure that the grill has been oiled before the lamb is placed on it.

Cook on the barbecue for 4 to 5 minutes on each side and basting each side regularly with more of the marinade sauce.

Whilst the lamb is resting you can now prepare the garnish to go with them.

In a saucepan place the butter and allow it to melt over a low heat then add the minced shallots to it.

Allow the shallots to brown before then adding the crushed rosemary and white wine.

As soon as the garnish is ready place the lamb on clean plates and serve with the garnish poured over it and with grilled vegetables and potatoes.