For the rose wine and cranberry gravy:
1 garlic clove, crushed
1 bottle rosé wine
1 large sprig fresh thyme
4 tbsp Ocean Spray® Wholeberry Cranberry Sauce
2 tsp caster sugar
For the lamb:
3 racks of lamb (6 cutlets on each) chined
2 garlic cloves
50g/2oz sun-dried tomatoes
3 tbsp Ocean Spray® Wholeberry Cranberry Sauce
2 tsp fresh thyme leaves
salt and freshly ground black pepper
For the gravy:
Add garlic, rose wine and thyme in a large pan and bring to a boil. Allow this to boil rapidly for 15 minutes, or until reduced by half. Strain into a bowl to discard the thyme. Return the wine to the pan. Add the Wholeberry Cranberry Sauce and caster sugar and stir over a low heat until the sugar has dissolved. Set aside.
For the lamb:
Preheat the oven to 200°C/Fan oven 180°C/ Gas mark 6. Add garlic, sun-dried tomatoes, Wholeberry Cranberry Sauce and thyme into a food processor and process into a smooth paste. Season well with freshly ground black pepper.
Trim the lamb of most of the fat. Spread the cranberry mixture firmly onto the outer side of the lamb to coat evenly. Put crust side up into a roasting tin and roast in the middle of the oven for 20 minutes for medium-rare, or 30 minutes for well done, covering the crust of the lamb loosely with foil if the crust starts to burn.
Remove the lamb from the oven and transfer to a warm plate. Allow to rest in a warm place for 5 minutes.
Meanwhile, pour the rose wine mixture into the roasting tin and bring to a boil, scraping up all the pan juices into the gravy. Whisk in the butter until glossy. Season to taste.
Cut each rack of lamb into cutlets and serve with the rose wine and cranberry gravy.