RACK OF LAMB
Serves 4 as a main course (3 ribs per guest)
1 Rack of lamb (12 ribs)
2 Garlic cloves, cut into 6 pieces
1/4 cup NUTRA-FRUIT Sweetened Whole Dried Cranberries
3 tbsp. NUTRA-FRUIT Dijon-style Cranberry Mustard
1 Onion, sliced
1 Bunch of fresh rosemary (approximately 8 sprigs)
1 tbsp. Olive oil
1 cup NUTRA-FRUIT 100% PURE Cranberry juice
1 Sprig of rosemary
In a sealable plastic bag (e.g. Ziploc), place the rack of lamb, the 100% pure cranberry juice and a sprig of rosemary. Remove the air from the bag, seal it and put it in the fridge for about an hour.
Preheat the oven to 350 °F.
Set 1 tbsp. of sweetened whole dried cranberries aside to prick the meat with. Chop the rest of the cranberries finely and mix them with the Dijon-style cranberry mustard. Set the mixture aside. With a small knife, poke small holes into the meat of the rack of lamb to insert the garlic and the dried cranberries you set aside (you can also cut them in half to make it easier). Put the sliced onion and the bunch of rosemary at the bottom of the roasting pan. In a hot pan, sear the rack of lamb on all sides with olive oil. Remove from the pan. Add salt and pepper, and baste with the cranberry-mustard mixture. Put the rack of lamb on top of the onion and rosemary in the pan. Bake for 40 minutes. Take out of the oven, cover with aluminum foil and let rest for 5 minutes. Carve by inserting a knife between each rib.
Pair with Yukon Gold mashed potatoes with a dash of cranberry seed oil. Add butter, a bit of cream and grated aged cheddar, but no salt. The mashed potatoes should be smooth and silky.