Recipe for Lamb with Cranberry Sauce and Cucumber Salsa 
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Yield:
4 servings
Ingredients:
Amount Ingredient
450 gm , (1-1 1/2 lb) lean, (450 to 765) rack of lamb, trimmed
6 tbl Cranberry sauce
3 tsp Schwartz Herbes de Provence
1 tsp Schwartz Mint
1/4 x Cucumber, diced
2 x Tomatoes, deseeded and diced
Salt and pepper
----------------- TO SERVE ----------------
Instructions:
Instructions: 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.

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