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.
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We recommend pairing this impressive rack of lamb recipe with finest* Vina Mara Rioja Reserva red wine.