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Lamb with Cranberry Sauce And Cucumber Salsa

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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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Converted by MM_Buster v2.0l.

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