Spring Lamb with a Cranberry, Tomato and Thyme Crust

Spring lamb with a cranberry, tomato and thyme crust is a perfect Easter lunch recipe, great served with mashed potatoes.

Ingredients:

For the cranberry gravy:

=> 1 garlic clove, crushed
=> 1 bottle of rosé wine
=> 1 large sprig of fresh thyme
=> 4 tbsp cranberry sauce, we recommend

=> Ocean Spray Wholeberry
=> 2 tsp caster sugar
=> 25 g butter

For the lamb:
=> 2 garlic cloves
=> 50 g sun-dried tomatoes
=> 3 tbsp cranberry sauce, we recommend

=> Ocean Spray Wholeberry

=> 2 tsp thyme leaves
=> 3 racks of lamb, chined,

Preparation:

For the cranberry gravy:

=> Put the garlic, rose wine and thyme into a large pan, bring to the boil and boil rapidly for 15 minutes until reduced by half.

=> Strain, discard the thyme and return the wine to the pan. Add the cranberry sauce and caster sugar and stir over a low heat until the sugar has dissolved.

=> Set aside.

For the lamb:

=> Preheat the oven to 200C/180C fan/gas mark 6. Put the garlic, sun-dried tomatoes, cranberry sauce and thyme into a food processor and whizz together to a smooth paste. Season well with freshly ground black pepper.

=> Trim the lamb of most of the fat. Spread the cranberry mixture firmly onto the outer side of the lamb to coat evenly. Put crust side up into a roasting tin and roast in the middle of the oven for 20 minutes for medium-rare or 30 minutes for well done, covering the crust of the lamb loosely with foil if the crust starts to burn.

=> Remove the lamb from the oven and transfer to a warm plate and leave to rest in a warm place for 5 minutes. Meanwhile, pour the rose wine mixture into the roasting tin and bring to the boil, scraping up all the pan juices into the gravy. Whisk in the butter until glossy and season to taste.

=> Cut each rack of lamb into cutlets and serve with the cranberry gravy, mashed potatoes and green beans.

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