What
3 garlic cloves
75g semi-dried tomatoes, plus 2 tbsp oil from the jar
2 tsp fresh thyme leaves
2 racks of lamb (6 cutlets on each), trimmed of fat
For the rose wine and cranberry gravy:
1 garlic clove, crushed
75cl bottle rose wine
1 large sprig fresh thyme
4 tbsp cranberry sauce
2 tbsp Granular Canderel
25g butter
How
Preheat the oven to 220ºC/ fan 200ºC/gas 7.
For the gravy, put the garlic, rose and thyme into a pan and boil until reduced by two-thirds. Strain and return to the pan. Add the cranberry sauce and granular Canderel. Stir well over a low heat.
Put the garlic, tomatoes and the oil and the thyme in a food processor and whiz until it's a smooth paste. Season well.
Sear the lamb in a hot pan until browned all over, then coat in the paste. Roast, crust-side up, in a tin for 8-10 minutes. Remove from the tin to rest for 5 minutes.
Meanwhile, back to the gravy. Pour the rose into the tin and bring to the boil, scraping up all the pan juices. Whisk in the butter. Cut each rack of lamb into cutlets and serve with the gravy, beans and mash.