2 Tbsp oil from semi dried tomatoes jar (alternatively use extra virgin olive oil)
2 tsp fresh picked thyme leaves
2 racks of lamb (6 cutlets on each) frenched, excess fat removed
Sea-salt flakes and freshly ground black pepper, to season
Steamed green beans, to serve
Mashed potato, to serve
Extra thyme, to garnish
ROSÈ AND CRANBERRY GRAVY
1 clove garlic, crushed
80ml rose wine
1 large sprig thyme, leaves picked
1/3 cup cranberry sauce
2 tbsp Equal Spoonful
Preheat the oven to 220ºC. To make gravy, put garlic, wine and thyme into a saucepan over medium-high heat and bring to the boil. Simmer until liquid has reduced by half. Reduce heat to low and add cranberry sauce and Equal Spoonful. Stir well and set aside keeping warm covered with foil.
Put garlic, semi-dried tomatoes, oil and thyme into the bowl of a food processor and process until a smooth paste forms. Season well with salt and pepper.
Heat a large frying pan over high heat. Sear lamb for 8 minutes, turning occasionally or until browned all over. Transfer to a flameproof roasting tray and coat lamb in tomato paste, leaving bones clean. Roast for 20 minutes. Transfer lamb to a plate loosely covered in foil. Set aside to rest for 5 minutes.
Cut each rack of lamb in half. Serve lamb with rose and cranberry gravy, beans and mashed potato. Garnish with extra thyme.