| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Schwartz, Schwartz1 |
4 |
Servings |
INGREDIENTS
| 450 |
|
G, 1-1 1/2 lb lean 450 |
|
|
to 765 |
|
|
rack of lamb |
|
|
trimmed |
| 6 |
T |
Cranberry sauce |
| 3 |
t |
Schwartz Herbes de Provence |
| 1 |
t |
Schwartz Mint |
| 1/4 |
|
Cucumber, diced |
| 2 |
|
Tomatoes, deseeded and diced |
|
|
Salt and pepper |
|
|
New potatoes and fresh |
|
|
vegetables |
INSTRUCTIONS
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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