Roast Rack of Lamb With Cranberry and Red Wine Sauce

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
  • In a small bowl, mix together salt and pepper.
  • Preheat oven to 425°F.
  • Season lamb with salt/pepper mixture.
  • Place racks upright, with bones supporting one another in a a small roasting pan.
  • Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
  • Remove from oven and let stand for 5 minutes before carving.
  • Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
  • Meanwhile, in a small saucepan, heat olive oil over medium heat.
  • Add cloves and saute for 20 seconds.
  • Add jellied cranberries, red wine and thyme and bring to boil.
  • Reduce heat and simmer for 10 minutes, stirring occasionally.
  • Remove from heat, strain into a clean pan and return to boil.
  • Stir in vanilla, vinegar, salt and pepper.
  • Pour reserved dripings into the sauce and return to boil.
  • Strain into a serving dish.
  • Serve with the lamb.
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