| 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 |
tb |
Cranberry sauce |
| 3 |
ts |
Schwartz Herbes de Provence |
| 1 |
ts |
Schwartz Mint |
| 1/4 |
|
Cucumber; diced |
| 2 |
|
Tomatoes; deseeded and diced |
|
|
Salt and pepper |
|
|
New potatoes and fresh vegetables |
INSTRUCTIONS
TO SERVE
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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