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Categories:Viewed: 0 - Published at: 6 years ago
Ingredients
- 1 rack of lamb frenched, 6-8 chops
- 1/2 cup jelly cranberry
- 1/2 cup orange juice
- 1 tablespoon thyme leaves
- 12 ounces tomatoes on the vine cherry
- olive oil
- green beans
- baby carrots
Method
- Preheat the oven to 400°F. Line a baking pan with parchment paper.
- Heat a large skillet on high heat. Sear lamb rack 2-3 mins on all sides. Transfer to prepared baking pan.
- Meanwhile, place cranberry jelly and orange juice in a small saucepan on medium heat. Stir until smooth. Simmer 3 mins, until thickened slightly. Stir in thyme; season to taste.
- Brush lamb all over with 1/2 the orange glaze. Arrange tomatoes around lamb. Drizzle with oil and season to taste.
- Roast 15-20 mins, basting once with glaze. Let stand, loosely covered with foil, for 10 mins.
- Reheat remaining glaze in saucepan. Cut lamb into serving portions. Serve with roasted tomatoes, steamed baby carrots and green beans. Drizzle with glaze.
