Looking for a tasty lamb recipe? Try out this simple recipe for Cranberry-Marinated Rack of Lamb with Almond Wild Rice from the experts at True Aussie Beef & Lamb!
Ingredients
- 2 Australian lamb racks, frenched
- 1 cup pure cranberry or pomegranate juice
- 1 cup white or red wine
- ½ cup cranberries
- 1 sprig fresh rosemary
- 2 tablespoons olive oil
- Salt and freshly ground pepper, to taste
Almond Wild Rice Ingredients
- Almond Wild Rice
- 4 ounces pure wild rice
- ½ cup sliced almonds
- 2 tablespoons chopped fresh oregano leaves
- Juice and grated zest of ½ orange
Instructions
Place racks of lamb in large, deep dish. Add juice, wine, cranberries, and rosemary. Cover and marinate 2-3 hours or overnight.
Set the EGG for direct cooking at 400°F/204°C.
Remove lamb from marinade, pat dry and season to taste. Place marinade in a saucepan and bring to a boil. Reduce heat and simmer until reduced to a thin glaze. Discard rosemary. Keep glaze warm.
Heat oil in a Cast Iron Skillet and sear lamb on all sides to brown. Remove the skillet from the EGG; place the lamb racks on the grid and cook 8-10 minutes for medium rare or until cooked as desired. Allow to rest for a few minutes before slicing into individual chops.