Lamb Rack

Roasted Rack of Lamb with Cranberries, Cauliflower and Onions. This is Lamb dish for Friday night service. We paired the lamb that had been marinated in Rosemary and Garlic with the above. The cranberries were made into a "glaze", the Cauliflower puree'd and the onions were the same onions we used with the pork yesterday. Balsamic reduction and fresh herbs.
Cranberry Glaze: 5 cups port wine, 2.5 cups maple syrup, 5 lemons zest, 5 oranges zest, 40 allspice berries, 40 star anise, 5 cinammon, 14 lemons juiced and 20 cups of cranberries. The liquids and zest/herbs are boiled, and the cranberries added in batches. Cook them until they pop, remove them, and do the same with the remaining. You can use the popped berries for a puree, or a jelly, whatever, as they are infused with the flavor of the poaching liquid.