Tomato and thyme-crusted rack of lamb
Serves: 4Preparation time: 25 minutes
Cooking time: 25-30 minutes, plus standing time
Ingredients:
2 garlic cloves
75g semi-dried tomatoes, plus 2 tbsp oil from the jar
2 tsp fresh thyme leaves
2 racks of lamb (6 cutlets on each) trimmed of fat
For the rose wine and cranberry gravy
1 garlic clove, crushed
75cl bottle rosé wine
1 large sprig fresh thyme
4 tbsp cranberry sauce
2 tsp granular Canderel
25g butter
Method:
Start the gravy. Put the garlic, rosé and thyme into a pan and boil until reduced by two-thirds. Strain and return to the pan. Add the cranberry sauce and granular Canderel. Stir well over a low heat
Pre-heat the oven to 220°C/ fan 200°C/gas 7
Put the garlic, tomatoes, oil and the thyme in a food processor and whizz until it’s a smooth paste. Season well
Sear the lamb in a hot pan until browned all over, then coat in the paste. Roast crust-side up in a tin for 8-10 minutes. Rest for 5 minutes
Pour the rosé into the tin and bring to the boil, scraping up all the pan juices. Whisk in the butter
Cut each rack of lamb into cutlets and serve with the gravy, beans and mash
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