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Lamb with Cranberry Sauce and Cucumber Salsa

450 G; (1-1 1/2 lb) lean, (450 to 765) rack of lamb, trimmed
6 tb Cranberry sauce
3 ts Schwartz Herbes de Provence
1 ts Schwartz Mint
1/4 Cucumber; diced
2 Tomatoes; deseeded and diced
Salt and pepper

To Serve
New potatoes and fresh vegetables

Pre-heat the oven to 220C, 425F, Gas Mark 7. Spread 1 tbs of the cranberry sauce over the lamb and sprinkle over 2 tsp of the Herbes de Provence. Place in a large roasting tin and bake for 15-20 minutes for a pink appearance, or 20-30 minutes for a more well done appearance.

Meanwhile, place the remaining cranberry sauce in a saucepan with 4 tbs water and the remaining Herbes de Provence and bring to the boil.

For the cucumber salsa, place the Mint, cucumber, tomatoes and seasoning in a bowl and mix well.

Carve the lamb and serve with the cranberry sauce, cucumber salsa, new potatoes and vegetables.

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