A festive dish of roast rack of lamb, delicious nut roast and muscovado cranberries.
The earthy richness of the nut roast pairs perfectly with the subtle lamb and bitter cranberry.
Great served with fondant potato, a drizzle of good olive oil and a sprinkling of smoked sea salt.
Lamb Rack, Nut Roast, Cranberries
For the Lamb: 2 Single Loin Lamb Racks, 2 Garlic Cloves, 5 Thyme Sprigs, Olive Oil, Smoked Sea Salt, Cracked Black Pepper
For the Nut Roast: 150g Spinach, 300g Chopped Mixed Nuts, 1 Shallot (Finely Chopped), 1 Carrot (Grated), 200g Fresh Tomatoes (Chopped), Small Handful Sun-dried Tomatoes (Chopped), 1 Large Egg (Beaten), 75g Emmental (Grated), Small Handful Chopped Parsley, Sage and Mint, 1 Garlic Clove (Crushed), 50ml Vegetable Stock, Cracked Black Pepper
For the Cranberries: 100g Fresh Cranberries (Halved), 75g Dark Muscovado Sugar
1) Preheat the oven to 180c. Make the nut roast by combining all of the ingredients in a large bowl and mixing well. Transfer the mixture to a greased and lined loaf tin and bake in the oven for 1 – 1 1/2 hours or until the roast is golden and cooked through. Remove, allow to cool slightly and then turn out.
2) Meanwhile, place the cranberry halves on a lined baking sheet. Top each cranberry with a little muscovado sugar and roast in the oven at 180c for 10-20 minutes or until the sugar has melted and the cranberries have started to dry out (be careful not to overcook).
3) Preheat the oven to 210c. Place a large frying pan with a little olive oil over a high heat. Season the lamb racks well with smoked sea salt and cracked black pepper. Sear on each side for around 5 minutes in the hot pan with the thyme and garlic. Transfer to the oven and roast for around 15 minutes or until cooked to your liking. Remove and allow to rest for 10 minutes.
4) Slice the lamb and serve with the nut roast, cranberries and a good drizzle of olive oil. Great served with a potato fondant.