Lamb with Cranberry Sauce & Cucumber Salsa
450-675 g (1-1 1/2 lb) lean rack of lamb, trimmed
6 tbs cranberry sauce
3 tsp Schwartz Herbes de Provence
1 tsp Schwartz Mint
1/4 cucumber, diced
2 tomatoes, deseeded and diced
Salt and pepper
To Serve:
New potatoes and fresh vegetables
Spread 1 tbs of the cranberry sauce over the lamb and sprinkle
over 2 tsp of the Herbes de Provence. Loosely cover the bones of
the racks of lamb with aluminum foil to keep them from burning.
Grill over Direct Medium heat until the internal temperature reaches
145°F and the lamb is medium rare, 20 to 30 minutes, turning
once halfway through grilling time.
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.
Makes 4 servings.
Many thanks to Schwartz
for letting us use this recipe.
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