CARAWAY & ROSEMARY ROASTED LAMB WITH CHERRY SAUCE
Serves 8
1 tbsp caraway seeds
2 tsp sea salt flakes
1 tbsp chopped rosemary 2 cloves garlic, crushed
2 tbsp olive oil
Cracked black pepper, to season 4 x 6-cutlet French trimmed
racks of lamb (450g per rack) 8 cloves unpeeled garlic
300g fresh cherries (optional)
Cherry sauce
¾ cup red wine
¼ cup sugar
¼ cup red wine vinegar 3 strips lemon zest 1 sprig rosemary
2 cups (260g) frozen cherries 2 tsp cornflour
⅓ cup water
1. Preheat oven to 200°C. Combine seeds and salt in a mortar and pestle and coarsely grind. Stir in rosemary, garlic and oil. Season with cracked pepper. Rub mixture all over lamb. Marinate, cover and refrigerate overnight if desired. Otherwise, marinate for 1 hour.
2. To make cherry sauce, combine the wine, sugar, vinegar, zest, rosemary and cherries in a large saucepan over medium to high heat. Bring to the boil. Boil for about 5 minutes, or until cherries are soft. Combine cornflour and water until smooth. Add to sauce. Gently boil until thickened. Turn heat off. Cover to keep warm.
3. Heat a large oiled, flameproof roasting pan over medium-high heat. Add the lamb, fat side down. Cook for 5 minutes, or until browned. Add garlic and cherries, if using, to pan. Roast in oven for about 25 minutes, or until reasonably firm when pressed with tongs, for medium doneness. Rest for 5 minutes.
4. Cut lamb racks in half. Serve 3-cutlet racks with and garlic. Spoon over cherry sauce. roasted cherries