Lamb with Cranberry Sauce & Cucumber Salsa

Lamb with Cranberry Sauce & Cucumber Salsa

Lamb with Cranberry Sauce & Cucumber Salsa

Cook Time
50 Minutes
Ingredients
9
Servings
4
Lamb with Cranberry Sauce & Cucumber Salsa
Ingredients
  • 6 tablespoons cranberry sauce

  • 450-675 gram (1 - 1 1/2 pound) lean rack of lamb, trimmed

  • 1 teaspoon Mint Herb

  • 1/4 cucumber, diced

  • 2 tomatoes, deseeded and diced

  • Salt and pepper

  • To Serve:

  • New potatoes and fresh vegetables

  • 3 teaspoon Herbes de Provence

Key Products
Mint Herb

Product Information

£ 1.69/unit,9g
Herbes de Provence

Product Information

£ 1.97/unit,11g

Instructions

  • 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
  • 2 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.
  • 3 Meanwhile, place the remaining cranberry sauce in a saucepan with 4 tbs water and the remaining Herbes de Provence and bring to the boil.
  • 4 For the cucumber salsa, place the Mint, cucumber, tomatoes and seasoning in a bowl and mix well.
  • 5 Carve the lamb and serve with the cranberry sauce, cucumber salsa, new potatoes and vegetables.
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