← All recipes

Rack of Lamb with Cranberry Crust

A home-style Rack of Lamb with Cranberry Crust made with Dijon Mustard, Honey, Racks Lamb, Dried Cranberries, and Crumbled Dried Rosemary. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tsp
• 2
• 2 tbsp
• 3/4 tsp
• 1
• 1
• 1/2 cup
• 1/4 tsp
• 1/4 tsp
• 1 tsp

Method (preview)

1. 1

   Combine mustard and honey. Spread evenly over the meaty portion of the lamb.

2. 2

   Put the cranberries, rosemary, garlic and onion into a food processor.

3. 3

   Process until the cranberries are finely chopped.

4. 4

   Add crumbs, salt, pepper and oil.

5. 5

   Process, using an on/off motion, just until combined.

6. 6

   Place lamb, bone side down, in a shallow roasting pan.

7. 7

   Roast at 425F (220C) for 40 minutes or until a meat thermometer registers 140F - 150F (60C - 65C).

8. 8

   Let stand for 5 minutes before carving.

9. 9

   MC format by Hallie. Untried.

10. 10

    Contributed to the FareShare Gazette by Hallie; 1 January 2002. www.fareshare.net