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Cranberry Crusted Rack of Lamb



Start by making the gravy, put the garlic, cooking port and thyme into a large pan, bring to the boil and boil rapidly for 15 minutes until reduced by half. Strain, discard the thyme and return the wine to the pan. Add the cranberry sauce and caster sugar and stir over a low heat until the sugar has dissolved. Set aside. Place lamb in a dry frying pan and cook skin side down so the fat renders down. Preheat the oven to 200*C/Fan oven 180*C/ Gas mark 6.


Put the garlic, sun-dried tomatoes, cranberry sauce and thyme into a blender and whizz together to a smooth paste. Season well with freshly ground black pepper. Spread the cranberry mixture firmly onto the outer side of the lamb to coat evenly. Put crust side up into a roasting tin and roast in the middle of the oven for 20 minutes for medium-rare or 30 minutes for well done, covering the crust of the lamb loosely with foil if the crust starts to burn. Remove the lamb from the oven and transfer to a warm plate and leave to rest in a warm place for 5 minutes. Meanwhile, pour the rose wine mixture into the roasting tin and bring to the boil, scraping up all the pan juices into the gravy. Whisk in the butter until glossy. Season to taste and strain through a sieve into a jug and transfer to a gravy jug.  Heat the mashed potato until piping hot and cook tender stem and beans until slightly firm.


Spoon potato onto a plate. Carve lamb into cutlets and place onto mash serve with tender stem, beans, cranberry gravy and a garnish of thyme.