Directions

• Place racks of lamb in large, deep dish.
• Add juice, wine, cranberries, and rosemary.
• Cover and marinate 2-3 hours or overnight.
• 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.
• 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 for 20 minutes (rice will swell and curl).
• Return to a simmer and cook for 10 minutes or until tender.
• Keep warm.
• Just before serving, toss through the almonds, oregano, orange juice and zest.
• While rice is cooking, preheat oven to 400F.
• Heat oil in 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.
• Toss rice through almonds, oregano, juice, and zest.
• Spoon sauce over lamb and serve with rice and steamed green beans.