Mint and cranberry rack of lamb medley with roasted vegetables and red wine jus

Rack of Lamb

1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a non-stick frying pan. Add the butter, and cook over a medium heat until the butter is foaming and golden-brown.
3. Cover the lamb bones with foil. Put the racks in the frying pan and sear the meat in the flavoured oil for 1-2 minutes on each
4. side, basting with the juices
5. Cover the lamb with the mint/cranberry mixture and transfer it to the hot oven, putting the lamb in a roasting tin and roast for approximately 5 minutes.
6. Remove the lamb from the oven and rebase. Allow the meat to rest for at least 15 minutes, leaving the oven on.
7. Once the meat has rested, reheat it in the oven for 3-4 minutes.

Roasted Vegetables

1. Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges.
2. Put a generous amount of olive oil or goose fat in a roasting tin and put in oven, until smoking.
3. Carefully take the tin out of the oven and add the potatoes to the hot fat, basting them as you do so.
4. Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle.
5. Turn them over from time to time whilst they are cooking to make sure they colour on all sides.
6. For the parsnips, trim top and bottom. Quarter lengthways and put into the oven covering in olive oil for 30 minutes, turning time to time.
7. For the baby Carrots, wash and trim tops to about 5mm of stalk. And butter and olive oil into an ovenproof pan cover the carrots, season and bake for 20mins.

Red Wine Jus

1. Heat the red wine in a saucepan for about 4-5 minutes, until slightly reduced. Crumble in the stock cube and stir in the butter until melted.