ROAST RACK OF LAMB WITH CRANBERRY AND RED WINE SAUCE
This stylish dish was posted in our local newspaper. This recipe could grace a holiday occasion or make a good choice for entertaining any time of year.
Provided by William Uncle Bill
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
- In a small bowl, mix together salt and pepper.
- Preheat oven to 425°F.
- Season lamb with salt/pepper mixture.
- Place racks upright, with bones supporting one another in a a small roasting pan.
- Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
- Remove from oven and let stand for 5 minutes before carving.
- Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
- Meanwhile, in a small saucepan, heat olive oil over medium heat.
- Add cloves and saute for 20 seconds.
- Add jellied cranberries, red wine and thyme and bring to boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- Remove from heat, strain into a clean pan and return to boil.
- Stir in vanilla, vinegar, salt and pepper.
- Pour reserved dripings into the sauce and return to boil.
- Strain into a serving dish.
- Serve with the lamb.
Nutrition Facts : Calories 106.2, Fat 0.8, SaturatedFat 0.1, Sodium 498.3, Carbohydrate 17.5, Fiber 0.5, Sugar 14.7, Protein 0.4
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Misima Rana
[email protected]The lamb was a bit dry, but the sauce was delicious. I would try it again with a different cooking method.
MD JABED
[email protected]This recipe was easy to follow and the lamb turned out amazing. I will definitely be making this again soon!
awan Bushraawan
[email protected]I'm not a big fan of lamb, but I really enjoyed this recipe. The lamb was cooked perfectly and the sauce was delicious.
Banaras Jarral
[email protected]This recipe is a bit time-consuming, but it's worth it. The lamb is so tender and flavorful.
Nomalanga Ndlovu
[email protected]I've tried this recipe with different cuts of lamb and it always turns out great. I love how versatile it is.
Tasmia Abbasii
[email protected]This recipe is a great way to impress your guests. The lamb is always a showstopper and the sauce is always a crowd-pleaser.
Ahmed hirsi Qoolif
[email protected]I'm not sure what I did wrong, but my lamb turned out dry and tough. The sauce was also a bit too tart for my taste.
Shahzaman qadri
[email protected]The lamb was cooked to perfection and the sauce was divine. This recipe is definitely a keeper!
Naima Amd
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler lamb recipes in the future.
Liya Tesfaye
[email protected]I've made this recipe several times and it always turns out great. The lamb is always cooked perfectly and the sauce is always delicious. I highly recommend it!
Donna Mtz
[email protected]This recipe was a disaster. The lamb was tough and the sauce was too sweet. I would not recommend it.
Tang Christopher
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The lamb was cooked perfectly and the sauce was amazing.
Salako Olamide
[email protected]The lamb was a bit overcooked for my taste, but the sauce was delicious. I would try it again with a shorter cooking time.
hadia latif
[email protected]This recipe was easy to follow and the lamb turned out amazing. I highly recommend it!
Onica Paula
[email protected]The lamb was juicy and flavorful, and the sauce was tangy and sweet. I loved the combination of flavors.
Roma Limbo
[email protected]This rack of lamb recipe was a hit at my dinner party. The lamb was cooked perfectly and the cranberry and red wine sauce was delicious. I will definitely be making this again!