French-trimmed rack of lamb with spiced berry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | French-trimmed racks of New Zealand Lamb; weighing | |
| ; approximately 300g | ||
| ; (10 1/2 oz) each | ||
| Salt and freshly ground black pepper | ||
| 1 | 75 millilite Green Spiced Berry Cordial; (5tbsp) | |
| 10 | millilitres | Waitrose Wholegrain Mustard; (2tsp) |
| 75 | millilitres | Waitrose Red Wine Vinegar; (5tbsp) |
| 3 | Shallots; peeled and finely | |
| ; chopped | ||
| 15 | 0 g; (5 1/2 oz) Waitrose | |
| ; Frozen Black Forest | ||
| ; Fruits, thawed | ||
Directions
THE SPICED BERRY SAUCE
Place the lamb in a roasting dish, season with salt and pepper.
Combine all the sauce ingredients and pour over the lamb.
Place in a preheated oven 230ºC, 450ºF, gas mark 8 for 20-30 minutes or until thoroughly cooked.
It may be necessary to cover the top lightly with foil for the last 5 minutes to stop the fruit from browning. Serve with boiled new potatoes and broccoli florets.
Converted by MC_Buster.
NOTES : The New Zealand Way Fern Leaf Brand is awarded only to those companies whose products meet the highest standards of excellence and is your assurance of outstanding quality.
Converted by MM_Buster v2.0l.