Cranberry, tomato & thyme crusted rack of lamb

Short description:




  • 1 clove    Garlic, crushed

  • 1 bottle    Rosé wine

  • 1 sprig     Thyme (fresh, large)

  • 4 tbsp      Ocean Spray® Wholeberry Cranberry Sauce

  • 2 tsp        Caster sugar

  • 25g          Butter



  • 2 cloves  Garlic

  • 50g          Sun-dried tomatoes

  • 3 tbsp      Ocean Spray® Wholeberry Cranberry Sauce

  • 2 tsp        Thyme leaves (fresh)

  • 3 med      Racks of lamb (6 cutlets on each), chined

  • Salt and freshly ground black pepper


  1. For the gravy: combine garlic, wine and thyme into a large pan, bring to the boil and leave to boil for 15 minutes until reduced by half.Strain,discard the thyme and return the wine to the pan. Add theWholeberry CranberrySauce and caster sugar and stir over a low heat until sugar has dissolved.Set aside.

  1. Preheat oven to 200°C. Combine garlic, sun-dried tomatoes, Wholeberry Cranberry Sauce and thyme in a food processor and whizz to a smooth paste. Season to taste.

  2. Trim lamb of excess fat. Coat cranberry mixture firmly onto one side of the lamb evenly. Place lamb into roasting tin, crust side up, in the middle of the oven, for 20 mins for medium-rare or 30 mins for well done. Once cooked, cover lamb loosely with foil.

  3. Remove lamb from oven and transfer to a warm plate and rest for 5 minutes. Pour gravy mixture into the roasting tin and bring to boil. Scrape all pan juices and add to gravy. Whisk in the butter until glossy. Season to taste.

  4. Cut each rack of lamb into cutlets. Serve with the wine & cranberry gravy, and your favorite veg.



Best made with:
Ocean Spray® Wholeberry Cranberry Sauce
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