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Cranberry Marinated Rack of Australian Lamb with Almond Wild Rice (Lamb Rack)

Looking for a tasty lamb recipe? Try out this simple recipe for Cranberry-Marinated Rack of Lamb with Almond Wild Rice.

Prep Time

        Prep time: 3 hours
        Cook time: 50 minutes
        Yield: Serves 6


For the Rack of Lamb:

    •    2 tbsps olive oil
    •    1/2 cup cranberries
    •    1 cup white or red wine
    •    1 sprig fresh rosemary
    •    2 Australian Lamb Racks, frenched
    •    salt and freshly ground pepper, to taste
    •    1 cup pure cranberry or pomegranate juice

For Almond Wild Rice:

    •    1/2 cup pure wild rice
    •    1/2 cup sliced almonds
    •    juice and grated zest of 1/2 orange
    •    2 tbsps chopped fresh oregano leaves


  1. Place racks of lamb in large, deep dish. Add juice, wine, cranberries, and rosemary. Cover and marinate 2-3 hours or overnight.
  2. Remove lamb from marinade, pat dry and season to taste. Place marinade in saucepan and bring to a boil. Reduce heat and simmer until reduced to a thin glaze. Discard rosemary. Keep glaze warm.
  3. For the rice, place rice in pan of cold, salted water, and bring to a boil. Cook for 10 minutes. Turn off heat, cover and allow to steam 20 minutes (rice will swell and curl). Return to a simmer and cook 10 minutes or until tender. Keep warm. Just before serving, toss through the almonds, oregano, orange juice and zest.
  4. While rice is cooking, preheat oven to 400ºF. Heat oil in a large pan and sear lamb on all sides to brown, place in oven and cook 8-10 minutes for medium rare or until cooked as desired. Allow to rest for a few minutes before slicing into individual chops.
  5. Toss rice with the almonds, oregano, juice, and zest.

This great family recipe is thanks to True Aussie Beef and Lamb at


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