Cranberry Stuffed Guard of Honour with a Port Glaze
- 2 x 6-boned best end neck of lamb, chinned (Ask your butcher to prepare the Guard of Honour -2 best ends of neck trimmed and the bones interlac...
- 1 tablespoon oil
For the cranberry stuffing:
- 50g pancetta or streaky bacon, roughly chopped
- 3 tablespoons freshly chopped chives
- 6 tablespoons fresh breadcrumbs
- 25g dried cranberries, soaked in 150ml Port for 12 hours, or overnight
- 1 tablespoon freshly chopped rosemary
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- To prepare the stuffing; drain the cranberries, reserving the Port and transfer to a small bowl.
- Heat a large non-stick frying pan and cook the pancetta or bacon for 2-3 minutes. Spoon into a large bowl and stir in the remaining stuffing ingredients with the cranberries. Season if required. Wipe the frying pan clean.
- Place the racks on a chopping board and season on both sides.
- Heat the oil in the same frying pan, add the racks, skinned-side down and cook for 1-2 minutes on each side until brown. Remove and place on a clean chopping board.
- Position the racks to form an arch and fill the cavity with the stuffing mixture. Secure with butcher string or elasticated meat bands.
- Weigh the racks, transfer to a medium-sized roasting tin and roast for the calculated cooking time. Cover the bones with foil if browning too quickly.
- 10 minutes before the end of the cooking time brush the racks with the reserved Port.
- Place the remaining Port into a saucepan, bring to the boil and simmer for 3-4 minutes.
- Slice the guard of honour and serve with mini roast potatoes, seasonal vegetables and the Port jus.