Recipe for French-Trimmed Rack of Lamb with Spiced Berry Sauce 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 x French-trimmed racks of New Zealand Lamb, weighing approximately 300g (10 1/2 oz) each
Salt and freshly ground black pepper
----------------- THE SPICED BERRY SAUCE ----------------
1 x 75 millilite Green Spiced Berry Cordial, (5tbsp)
10 ml Waitrose Wholegrain Mustard, (2tsp)
75 ml Waitrose Red Wine Vinegar, (5tbsp)
3 x Shallots, peeled and finely chopped
Instructions:
Instructions: Place the lamb in a roasting dish, season with salt and pepper.

Combine all the sauce ingredients and pour over the lamb.

Place in a preheated oven 230 C, 450 F, gas mark 8 for 20-30 minutes or until thoroughly cooked.

It may be necessary to cover the top lightly with foil for the last 5 minutes to stop the fruit from browning. Serve with boiled new potatoes and broccoli florets.

NOTES : The New Zealand Way Fern Leaf Brand is awarded only to those companies whose products meet the highest standards of excellence and is your assurance of outstanding quality.

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