Title: Lamb with Cranberry Sauce And Cucumber Salsa
Categories: Schwartz, Schwartz1
Yield: 4 servings

450 G; (1-1 1/2 lb) lean, (450
-to 765)
; rack of lamb,
; trimmed
6 tb Cranberry sauce
3 ts Schwartz Herbes de Provence
1 ts Schwartz Mint
1/4 Cucumber; diced
2 Tomatoes; deseeded and diced
Salt and pepper

----------------------------------TO SERVE----------------------------------
New potatoes and fresh
-vegetables

Pre-heat the oven to 220C, 425F, Gas Mark 7. Spread 1 tbs of the cranberry
sauce over the lamb and sprinkle over 2 tsp of the Herbes de Provence.
Place in a large roasting tin and bake for 15-20 minutes for a pink
appearance, or 20-30 minutes for a more well done appearance.

Meanwhile, place the remaining cranberry sauce in a saucepan with 4 tbs
water and the remaining Herbes de Provence and bring to the boil.

For the cucumber salsa, place the Mint, cucumber, tomatoes and seasoning in
a bowl and mix well.

Carve the lamb and serve with the cranberry sauce, cucumber salsa, new
potatoes and vegetables.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.