Lamb Lollipops with Cranberry Compote

'tis the season for holiday flavors and cranberries are one of my favorites! If you agree, you will have to make a batch of the compote. The first recipe I am using it in is as a condiment for lamb lollipops. But you will see this in several recipes this week.

Cranberry Compote

This is more of a process and less of a recipe. Feel free to use whatever spices you like. I have done variations with star anise and even lemongrass stalks.

Ingredients

• 2 pounds fresh (or frozen) cranberries

• 1 cup water

• 1/4 cup organic granulated sugar

• 2 cinnamon sticks

• 2 slices dried (or fresh) oranges

• 2-inch knob fresh ginger, halved

Procedure

Place all of the ingredients in a heavy-bottom pot.

Bring to a boil then reduced the heat to a simmer.

Cook for 15 minutes. The sauce will thicken as it cools. Spoon into clean jars until ready to use. Just be sure to remove the ginger, orange slices, and cinnamon sticks when you are serving.

Lamb Lollipops

Lamb lollipops are made from slicing roasted rack of lamb. Now 'rack of Lamb' might sound fancy, but it's just like any other roast. This is definitely worth the effort. Za'atar is a Middle Eastern spice that I always have on hand.

Ingredients

• rack of lamb (with 6 to 8 ribs)

• 1 to 2 teaspoons za'atar (my blend is in this recipe post)

• 1 teaspoon salt

• 1 /2 teaspoon black pepper

• olive oil

• cranberry compote (or use whatever jam or jelly you have), approximately 4 Tablespoons

• Also needed a roasting pan fitted with rack

Procedure

Preheat oven to 450 degrees Fahrenheit. Rub lamb with spices, salt, and pepper. Place the lamb in a roasting pan, fat-side up, and drizzle liberally with olive oil.

Place pan in the oven and roast for 25 minutes. Turn the lamb, fat-side down this time, and return to the oven for an additional 10 minutes. Flip the lamb fat-side up and spread jam over the meat. Return it to the oven for another 5 minutes for medium-rare meat. Cook longer, if you prefer your meat more done than that.

Transfer lamb to a carving board, stand rack upright and let rest for 10 minutes. Carve in between the rib bones and transfer to plates. Serve topped with cranberry compote.