Looking for a tasty lamb recipe? Try out this simple recipe for Cranberry-Marinated Rack of Lamb with Almond Wild Rice from the experts at True Aussie Beef & Lamb!
- 2 Australian lamb racks, frenched
- 1 cup pure cranberry or pomegranate juice
- 1 cup white or red wine
- ½ cup cranberries
- 1 sprig fresh rosemary
- 2 tablespoons olive oil
- Salt and freshly ground pepper, to taste
Place racks of lamb in large, deep dish. Add juice, wine, cranberries, and rosemary. Cover and marinate 2-3 hours or overnight.
Set the EGG for direct cooking at 400°F/204°C.
Remove lamb from marinade, pat dry and season to taste. Place marinade in a saucepan and bring to a boil. Reduce heat and simmer until reduced to a thin glaze. Discard rosemary. Keep glaze warm.
Heat oil in a Cast Iron Skillet and sear lamb on all sides to brown. Remove the skillet from the EGG; place the lamb racks on the grid and cook 8-10 minutes for medium rare or until cooked as desired. Allow to rest for a few minutes before slicing into individual chops.
Almond Wild Rice Ingredients
- Almond Wild Rice
- 4 ounces pure wild rice
- ½ cup sliced almonds
- 2 tablespoons chopped fresh oregano leaves
- Juice and grated zest of ½ orange
Almond Wild Rice Instructions
For the rice, place rice in pan of cold, salted water, and bring to a boil. Cook for 10 minutes. Turn off heat, cover and allow to steam 20 minutes (rice will swell and curl). Return to a simmer and cook 10 minutes or until tender. Keep warm. Just before serving, toss through the almonds, oregano, orange juice and zest.
Toss the rice with the almonds, oregano, juice, and zest.
Tip: Cook the rice and marinate the lamb the day before. Heat rice through in the Cast Iron Skillet with a little water, stock or wine, and toss with the remaining ingredients just before serving.
Recipe and photo courtesy of Meat & Livestock Australia for True Aussie Beef & Lamb www.trueaussiebeefandlamb.com