Cranberry-crusted rack of lamb

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This tempting dish combines the flavours of tangy cranberry, tomato and thyme with juicy lamb to create a mouth-watering meal

Ingredients

Rosé wine and cranberry gravy1 garlic clove, crushed
1 bottle rosé wine
1 large sprig fresh thyme
4tbsp cranberry sauce
2tsp caster sugar
25g (1oz) butter
Lamb
2 garlic cloves
50g (2oz) sun-dried tomatoes
3tbsp cranberry sauce
2tsp fresh thyme leaves
salt and freshly ground black pepper
3 racks of lamb (6 cutlets on each) cut across the back bone---ask butcher to make sure they are chined

Start with making the gravy: put the garlic, rosé wine and thyme into a large pan, bring to the boil and boil rapidly for 15 mins 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.
Preheat the oven to 200*C / 350°F / Gas mark 6. Put the garlic, sun-dried tomatoes, cranberry sauce and thyme into a food processor and whizz together to a smooth paste. Season well with freshly ground black pepper.
Trim the lamb of most of the fat. 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 mins for medium-rare or 30 mins 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 mins. Meanwhile, pour the rosé wine gravy 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.
Cut each rack of lamb into cutlets and serve with the rosé wine and cranberry gravy.

By Jennifer Shepherd