Roast rack of lamb and goose fat roasted vegetables recipe

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  • Serves 6
  • 10mins to prepare and 1hr 5mins to cook
  • 960 calories / serving
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Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Spoon the goose fat into the roasting tin and place it in the oven for 10 minutes so that it heats up.

Remove the roasting tin from the oven, and then carefully add the vegetables, herbs and garlic. Toss them all in the oil to coat them evenly, and roast for 30 minutes.

Meanwhile, score the fat of the lamb with a small sharp knife. Heat a nonstick frying pan over a high heat and brown the lamb on all sides for a minute or two until golden. Combine the cranberry sauce, cinnamon, cloves, ginger and garlic. Season and spread the mixture over the scored side of the lamb.

When the vegetables have been cooking for 30 minutes, add the lamb to the roasting tin placing it on top of the vegetables, cranberry mixture side-up. Cook for 15 minutes for rare, 20 minutes for medium, and 25 minutes for well done. Serve everything together in a large dish.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.


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  • Ingredients

  • For the roast vegetables

  • 4tbsp finest* goose fat
  • 500g (1lb) Chantenay carrots,halved lengthways if large
  • 500g (1lb) parsnips, peeledand halved lengthways
  • 3 red onions, root left intactand quartered
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 4 whole garlic cloves, lightly crushed
  • For the lamb

  • 2 racks of lamb, each with 6 or 7 bones
  • 3tbsp cranberry sauce
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2tsp fresh ginger, finely grated
  • 1 garlic clove, crushed
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  • Energy 3877kj 960kcal 48%
  • Fat 77g 110%
  • Saturates 34g 170%
  • Sugars 17g 19%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 24.9g Protein 43.6g Fibre 9g

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