Lamb with Cranberry Sauce & Cucumber Salsa
Pre-heat the oven to 220°C, 425°F, 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.