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Pine nut and rosemary crusted lamb with cranberry sauce

A great alternative for a delicious Christmas dinner. 



  • 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


  • 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:

  1. Place the sugar and water in a saucepan and slowly bring to the bowl, once the sugar has dissolved lower the heat.
  2. 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.
  3. When the cranberries have popped the sauce is ready.