Basically, you slather your racks of lamb in cranberry sauce. Pretty much an entire jars worth. And then you 'sprinkle' half a jars worth of Tuscan Seasoning on top. Yup. Don't do it too far in advance, because there's a fair bit of salt in that seasoning... and we all know what too much salt on meat does when you let it rest.
Chop 'em up. Pop them in a baking dish with a dash of oil, a sprinkle of salt and a few cloves of garlic. I sometimes add things like rosemary... but they didn't need it with this dish. I roasted mine in a seperate dish in the beginning. I like my roast potatoes all crunchy on the outside and meltingly soft on the inside, and while it does depend on the type of potato what sort of result you'll get, it also depends on how long you leave them in. Last nights were in for over an hour... hour and a half I think. I chucked them in with the rack of lamb when it went it. Mostly because I needed the bottom shelf to roast my cherry tomatoes. But the result was worth it. Some of the potatoes that fell into the lamby cranberry juice went all sticky and yummy.
All my pretty asparagus lined up ready to be cooked. Pretty pretties. Notice the aioli still out. (I've made my own before, and the difference is noticeable... but the time and effort was something I just didn't have time for... plus I used all my eggs the day before on the cupcakes.)That aioli came in handy when I found this adorable aspargus sprout in among the others.....
And damn was it good grilled and dipped in aioli.
Back to the meal. After the potatoes had been in for about an hour, I got my roasting pan all nice and hot on the top element, and browned my racks of lamb and then put them into the oven with the potatoes. I did over cook mine slightly. I took them out perfect, but the resting time left them a vague pink colour, where I would have prefered a much for medium/medium rare yummyness. Never mind.
I grilled the asparagus, took my cherry tomatoes out, and attempted to serve it up in a slightly pretty manner. Normally I'd serve less potatoes... but Tom is a big eater. So there we have it. Tuscan Cranberry Rack of Lamb, Roast Potatoes and Grilled Asparagus.
(I also dashed a quick line of reduced balsamic vinegar across the lamb. Twas yummy.)