Cranberry, Tomato and Thyme Crusted Rack of Lamb
This dish is just perfect for Easter Sunday lunch. Serve with mashed potatoes and a selection of seasonal greens.
Ingredients
- For the rose wine and cranberry gravy
- 1 garlic clove, crushed
- 1 bottle rosé wine
- 1 large sprig fresh thyme
- 4 tbsp Ocean Spray Wholeberry Cranberry Sauce
- 2 tsp caster sugar
- 25g/1oz butter
- For the lamb
- 2 garlic cloves
- 50g/2oz sun-dried tomatoes
- 3 tbsp Ocean Spray Wholeberry Cranberry Sauce
- 2 tsp fresh thyme leaves
- salt and freshly ground black pepper
- 3 racks of lamb (6 cutlets on each) chined
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