Over Christmas, we always find that there’s a half a jar of Cranberry Sauce left over that ends up being thrown out in about July because we eat so little turkey outside of Christmas day! Not to mention our fridge has a whole shelf dedicated to condiments! So we enjoy a rack of lamb with the cranberry left overs throughout the new year period to use it up and get rid of a jar!
INGREDIENTS
2 4 Rib Racks of Savannah Lamb (cut your rack into two)
2 Desert spoonfuls of Cranberry Sauce
2 Cloves Garlic
2 Sprigs Rosemary
Good splash of verjuice (about a ¼ cup)
Pan drippings, Duck fat or Olive Oil
2 4 Rib Racks of Savannah Lamb (cut your rack into two)
2 Desert spoonfuls of Cranberry Sauce
2 Cloves Garlic
2 Sprigs Rosemary
Good splash of verjuice (about a ¼ cup)
Pan drippings, Duck fat or Olive Oil
METHOD
Preheat oven to 220oC
Ensure the meat is room temperature when it goes into the oven (get out of the fridge about an hour before cooking)
Wrap the bones in foil to protect them from burning.
Using a big chef’s knife (or a mortar and pestle), crush the garlic with some salt flakes to make a paste and put it in a larger bowl. Add the cranberry sauce, chopped rosemary leaves and a dash of Verjuice and Olive oil to combine.
Using your hands, massage the paste over the lamb.
Place the racks in the roasting pan with the meaty area on top. Cook for 10 – 15 minutes. This should be enough time for the basting to have caramelised all over the lamb. You can test using a skewer and the thumb test. If the skewer is warm when it comes out, the lamb is cooked. The juices should be pink, not red.
Rest lamb in a warm place for approx 5 minutes while deglazing pan with some extra verjuice and olive oil.
Serve with roast Jap Pumpkin cut in sectors with the skin on and a delicious rocket salad.
Preheat oven to 220oC
Ensure the meat is room temperature when it goes into the oven (get out of the fridge about an hour before cooking)
Wrap the bones in foil to protect them from burning.
Using a big chef’s knife (or a mortar and pestle), crush the garlic with some salt flakes to make a paste and put it in a larger bowl. Add the cranberry sauce, chopped rosemary leaves and a dash of Verjuice and Olive oil to combine.
Using your hands, massage the paste over the lamb.
Place the racks in the roasting pan with the meaty area on top. Cook for 10 – 15 minutes. This should be enough time for the basting to have caramelised all over the lamb. You can test using a skewer and the thumb test. If the skewer is warm when it comes out, the lamb is cooked. The juices should be pink, not red.
Rest lamb in a warm place for approx 5 minutes while deglazing pan with some extra verjuice and olive oil.
Serve with roast Jap Pumpkin cut in sectors with the skin on and a delicious rocket salad.
