Lamb with Cranberry Sauce & Cucumber Salsa

450-675 g (1-1 1/2 lb) lean rack of lamb, trimmed
6 tbs cranberry sauce
3 tsp Schwartz Herbes de Provence
1 tsp Schwartz Mint
1/4 cucumber, diced
2 tomatoes, deseeded and diced
Salt and pepper

To Serve:
New potatoes and fresh vegetables

Spread 1 tbs of the cranberry sauce over the lamb and sprinkle over 2 tsp of the Herbes de Provence. Loosely cover the bones of the racks of lamb with aluminum foil to keep them from burning. Grill over Direct Medium heat until the internal temperature reaches 145°F and the lamb is medium rare, 20 to 30 minutes, turning once halfway through grilling time.

Meanwhile, place the remaining cranberry sauce in a saucepan with 4 tbs 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.

Makes 4 servings.