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French-trimmed Rack of Lamb with Spiced Berry Sauce

2 French-trimmed racks of New Zealand Lamb; weighing approximately 300g (10 1/2 oz) each
Salt and freshly ground black pepper


The Spiced Berry Sauce
1 75 millilite Green Spiced Berry Cordial; (5tbsp)
10 ml Waitrose Wholegrain Mustard; (2tsp)
75 ml Waitrose Red Wine Vinegar; (5tbsp)
3 Shallots; peeled and finely chopped
15 0 g; (5 1/2 oz) Waitrose Frozen Black Forest Fruits, thawed


Place the lamb in a roasting dish, season with salt and pepper.


Combine all the sauce ingredients and pour over the lamb.


Place in a preheated oven 230C, 450F, gas mark 8 for 20-30 minutes or until thoroughly cooked.


It may be necessary to cover the top lightly with foil for the last 5 minutes to stop the fruit from browning. Serve with boiled new potatoes and broccoli florets.





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