Easter Rack of Lamb

Method

Lamb

1. Mix together the molasses, mustard, 15 ml of the olive oil and 15 ml of the parsley on a plate.
2. Mix together the sugar bread crumbs, dried herbs, salt, pepper and the remaining parsley on another plate.
3. Coat the rack of lamb with the molasses and mustard mix, then coat in the herby bread crumb mixture. Drizzle over the remaining olive oil.
4. Place the lamb, bone side down, on a wire rack over a large baking tray. Oven roast at 200°C for 20-35 minutes until browned on the outside and cooked to your liking.
5. When the lamb is ready, remove from oven and allow to rest, covered with foil for 15 minutes. Then carve into slices.

Jus

1. Heat olive oil and sauté the chopped onion and garlic until soft.
2. Stir in the sugar and cook for a minute or two, then pour in the wine.
3. Bring to the boil and simmer rapidly for about 10 minutes until the wine is reduced by about three-quarters and is syrupy.
4. Stir in the stock and cranberry sauce and return to the boil. Reduce again by about a half or more if you want a thicker more concentrated sauce.
5. Season to taste then whisk in the butter to give the sauce a lovely shine.

Serving

1. Serve the Lamb with glazed carrots.