Rack of lamb with rosemary and cranberry sauce recipe

Rack of lamb with rosemary and cranberry sauce
Rack of lamb with rosemary and cranberry sauce

Rack of lamb with rosemary and cranberry sauce

This dish is perfect when you are entertaining, want to show off a little, but don't have a lot of time. It cooks in 20 minutes. Lamb is an excellent source of protein, and thanks to the cranberries in the sauce, this delicious recipe helps protect against cancer, too. (Serves 4)

Racks of lamb: 2 or 3, 12 cutlets altogether

Olive oil: 2 tablespoons

Sea salt and black pepper

Fresh rosemary: 4 large sprigs

Fresh cranberries: 110g

Brown caster sugar: 1 tablespoon

Boiled new potatoes in their jackets and shredded steamed curly kale to serve.

Rub the lamb with the oil, season with sea salt and pepper / Put into a roasting tin and roast at 230 degrees celcius / 450 degrees fahrenheit/gas mark 8 for 20 minutes / While it's cooking, prepare the sauce / Put the rosemary into a pan with the cranberries and 3 tablespoons water / Simmer until the cranberry skins soften / Remove the rosemary with a slotted spoon, stir in the sugar and simmer until completely dissolved / Carve the lamb into cutlets, pour over the sauce and serve accompanied by boiled new potatoes and shredded steamed curly kale.

Any leftovers cutlets make a delicious lunchtime treat.

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