Rack of lamb in walnuts with cranberry sauce

Ingredients for Cooking Lamb Rack in Walnuts with Cranberry Sauce

  1. Rack of New Zealand lamb about 8 links
  2. Thyme one bunch
  3. Dried rosemary one and a half tablespoons
  4. Garlic one head medium size
  5. Mustard to taste
  6. Peeled and crushed walnuts about 5 tablespoons with top
  7. Olive oil to taste
  8. Salt, pepper to taste
  9. Beef stock 200 milliliters
  10. Dried cranberries a third cup
  11. Shallots chopped glass
  12. Red wine a third of a glass
  13. Butter to taste
  14. Red potato 8 medium sized tubers
  15. Honey 1 teaspoon
  16. Red wine vinegar to taste
  • Main Ingredients
  • Serving 4 servings


Pans, Cutting board, Knife, Beating hammer, Plastic bag, Wooden skewer, Bowls, Spoon, Pepper mill, Casserole, Stove with oven

Cooking rack of lamb in walnuts with cranberry sauce:

Step 1: Let's do the caret.

Of course, a lamb does not have to be exactly New Zealand. With success, and domestic. But it should be noted that it is New Zealand lamb that is considered the best in the world. So, we will preheat the pan very much, add quite a bit of olive oil to it, and let the rack be fried. On full fire. You need a little oil, lamb itself will release fat. Fry it on both sides until golden brown. About two minutes to the side. Now remove the pan from the heat, and let the rack cool.

Step 2: nut coating.

Peeled walnuts are most conveniently chopped in an ordinary plastic bag. We lay there, and a hammer to beat off. Yes, not once. We need nuts very finely ground. Thyme, rosemary and garlic also need to be chopped thoroughly. The usual knife. Garlic, by the way, would be nice to have two varieties: regular and large. Half a head of the first and a couple of cloves of the second. Their taste is still different. Combine all this in a separate bowl, add a pinch of salt and freshly ground pepper to taste. It is better to take peas and grind yourself. It turns out more fragrant. And now we stir everything with a thin stream, without ceasing to interfere, pour in olive oil until we get sticky gruel. Everything, the coating is ready.

Step 3: boil the potatoes.

The potatoes must be thoroughly washed and put to cook directly "in their uniforms", no need to peel. We cook it not until ready. Check with a knife, it should come in with a crunch, no more than until the middle of the tuber. Salt water - and let it cool too.

Step 4: prepare the sauce.

Beef broth, cranberries, a third of a glass of chopped shallots and the same amount of red wine set in a saucepan on fire. Is it boiling? Reduce the gas and let it cook slowly.

Step 5: Coat the caret.

Blot the meat with a napkin to remove excess fat and spread mustard on all sides. Which one to choose? At your discretion. You can be more spicy, you can sweet. I used Dijon. And now, directly with our hands, we apply our nut coating on the square. Then wrap the piece for several minutes in ordinary plastic wrap. The coating will become smoother. Now let’s expand, take a regular wooden skewer and do as shown in the photo.

Step 6: send to the oven.

It should be already warmed up by this time, but not too much, degrees to 175-180. We plant there our rack in a pan and potatoes, also in a pan in which the meat was fried. 12-15 minutes is enough to prepare the dish. Place the meat on the upper grill. Sauce, meanwhile, should already be reduced in volume by about two-thirds with becoming like a liquid jam. Add two tablespoons of butter and mix. If the dishes in which the sauce is prepared have thick walls, then you can remove it from the heat and close the lid. If ordinary - let it boil a little over the smallest fire. Salad also needs to be prepared. Plain green, from the store or from the garden. Finely chop it with a knife and prepare dressing from a spoon of honey, a spoon of onion, mustard and red wine vinegar. Pour olive oil into a dressing in a thin stream and mix until a homogeneous emulsion is formed. Just do not mix with salad right away. This is done before serving.

Step 7: serve to the table.

Ideally, special plates are needed. Like these ones. In a small compartment we put the salad, just mixed with dressing. Use a sharp knife to chop the lamb and divide it into portions. In potatoes, so that it does not roll on a plate, you can cut off the lower part. It must be sprinkled with coarse sea salt. And pour the meat with our sauce. Everything, you can eat! Enjoy your meal!

Recipe Tips:

- - It is advisable to purchase lamb meat in April. This month it is the most tender and delicious. In the summer, lambs no longer exist, they become young lambs.

- - Drink this dish well with red wine. But if you prefer to do without alcohol, green tea and dairy products will do.