Lamb with cranberry sauce and cucumber salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | G; (1-1 1/2 lb) lean, (450 to 765) | |
| ; rack of lamb, | ||
| ; trimmed | ||
| 6 | tablespoons | Cranberry sauce |
| 3 | teaspoons | Schwartz Herbes de Provence |
| 1 | teaspoon | Schwartz Mint |
| ¼ | Cucumber; diced | |
| 2 | Tomatoes; deseeded and diced | |
| Salt and pepper | ||
| New potatoes and fresh vegetables | ||
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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