Rick Stein served up a tasty rack of roast lamb with star anise carrots, gravy and salad leaves on Rick Stein’s Australia.

The ingredients are: 2 x 8-bone racks of lamb, French-trimmed

For the gravy: 100ml red wine, 1 tsp redcurrant jelly, 200ml lamb or beef stock, Knob of butter, flour to thicken, Salt and black pepper.

For the carrots: 2 tbsp oil, 16 baby carrots, 1 tsp salt, 50 g unsalted butter, 1 star anise, Dash of sugar, Salt and black pepper.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.