Rack of Lamb in Cranberry Sauce
It’s tradition in K’s family to have lamb on New Years, and although they haven’t had their annual get together for a couple of years now, I still make the effort to keep that tradition going for him. I pretty much earn a ton of cute points once a year, just with the lamb, because I make it, and I hate it, and the smell of it raw makes me gag. But, it is totally worth it to see the huge grin on K’s face, and how happy and excited he is to have it. This is the recipe I came up with for this years lamb.
Ingredients
1 rack of lamb
1 tsp. cumin
1 Tbsp. + ground cloves
1/2 tsp. minced garlic
1 tsp. ground ginger
1/4+ cup minced onions
3 Tbsp. brown sugar
12 oz bag of fresh cranberries
1/2+ cup apple juice or apple cider
1/4 cup maple syrup
Instructions
1
Remove the rack of lamb from the packaging. A heads up, it smells absolutely awful, and that’s normal. Salt and pepper each side of the rack.
2
Heat a large skillet with a lid, and add some olive oil (one you can fit the rack of lamb in, even if you have to break it up a bit). Brown the lamb, being sure to brown each side, then move to a plate for a moment.
3
In that same pot, add the cumin, cloves, garlic, ginger, onions, and sugar until they start to become lightly browned. Stir constantly so as not to burn. Add the cranberries, juice, and maple syrup, let boil for 1-3 minutes. Then, place the rack of lamb on top of the cranberry mixture, and turn down the heat to low, and cover with a lid. Cook for 45 minutes, or until the lamb is done.
4
Can be served with potatoes or rice.
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