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

Try Ray's mint and cranberry rack of lamb medley from episode 2 of COME DINE WITH ME AUSTRALIA series 2.


  • Rack of Lamb

  • Salt and pepper

  • 1-2 tsp olive oil, for frying

  • 1x cup of Mint Jelly

  • 1x cup of Cranberry Sauce

  • Pinch of Cayenne pepper

  • 3 lamb racks, trimmed and cut into 4 portions

  • Roast Vegetables

  • 1kg floury potatoes, such as Maris Piper

  • 1 tbsp duck fat

  • Parsnips

  • Baby carrots

  • 1 table spoon butter

  • Salt and pepper

  • Red Wine Jus

  • 150ml oz red wine

  • 1 beef stock cube

  • 55g butter


  • 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.

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Posted by abondigirlReport
Now this is good. I love vegetables roasted in duck fat and this is a great combination. I cooked it a little longer than stated and it was just pink but tasty and delicious with this excellent sauce.