| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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