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Lamb with Cranberry Sauce & Cucumber Salsa
Ingredients
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6 tablespoons cranberry sauce
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450-675 gram (1 - 1 1/2 pound) lean rack of lamb, trimmed
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1 teaspoon Mint Herb
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1/4 cucumber, diced
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2 tomatoes, deseeded and diced
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Salt and pepper
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To Serve:
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New potatoes and fresh vegetables
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3 teaspoon Herbes de Provence
Key Products
Instructions
- 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
- 2 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.
- 3 Meanwhile, place the remaining cranberry sauce in a saucepan with 4 tbs water and the remaining Herbes de Provence and bring to the boil.
- 4 For the cucumber salsa, place the Mint, cucumber, tomatoes and seasoning in a bowl and mix well.
- 5 Carve the lamb and serve with the cranberry sauce, cucumber salsa, new potatoes and vegetables.
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