Pine nut and rosemary crusted lamb with cranberry sauce
A great alternative for a delicious Christmas dinner.
SERVES
4
Ingredients
- 1/3 cup pine nuts, roughly chopped
- 2 tablespoons roughly chopped fresh rosemary
- 1 garlic clove, crushed
- 1/2 stick butter, melted
- Four 2-3 riblet racks of lamb, trimmed
- Sea salt and freshly ground black pepper
For the chili and ginger cranberry sauce:
- Juice and zest of 1 orange
- 1/2 cup water
- 1 cup white sugar
- 1 pound fresh cranberries
- 6 whole cloves
- 5 centimeters fresh ginger, peeled
- 1 chili, split and de-seeded
- 1 cinnamon stick
Directions
- Preheat the oven to 350 degrees.
- Put the pine nuts, fresh rosemary, and garlic in a bowl and add the melted butter. Mix and set aside.
- Heat a skillet and sear the racks of lamb on all sides. Place the racks of lamb in an ovenproof dish. Spread the pine nut and rosemary topping over the lamb.
- Roast the lamb in the oven for 10–15 minutes for medium and a further five to ten minutes for well done.
- Take the lamb out of the oven, loosely cover with foil, and let rest for ten minutes before serving.
Roasting time guidelines:
- 475°F for 15 mins, then 400°F
- for rare cook for ten mins per 510 grams
- for medium cook for 14 mins per 510 grams
- for well done cook for 16-18 mins per 510 grams
For the cranberry sauce:
- Place the sugar and water in a saucepan and slowly bring to the bowl, once the sugar has dissolved lower the heat.
- Stick the cloves into the fresh ginger and place in the saucepan and follow with the cranberries, cinnamon stick and chili. Leave to simmer for 15 minutes.
- When the cranberries have popped the sauce is ready.
