Lamb w/Cranberry Sauce & Cucumber Salsa
 
 450 G; (1-1 1/2 lb) lean,  rack of lamb,  trimmed
 6 tablespoons of cranberry sauce
 3 teaspoons of Schwartz Herbes de Provence
 1 teaspoon of Schwartz Mint
 1/4 Cucumber, diced
 2 Tomatoes, deseeded and diced
 Salt and pepper
 TO SERVE
 New potatoes and fresh

Pre-heat the oven to 220ºC., 425ºF. Gas Mark 7. Spread 1 tablespoon 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 tablespoons of 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.