Roast Rack of Lamb With Cranberry and Red Wine Sauce

3 racks of lamb (7 to 8 ribs each)
3.5 ml salt
2.5 ml black pepper
5 ml extra virgin olive oil
80 ml chopped shallot
10 whole cloves
240 g can jellied cranberry sauce
240 ml dry red wine
5 ml dried thyme leaves
5 ml pure vanilla extract
5 ml balsamic vinegar
2.5 ml salt
1 ml black pepper

Directions:

Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
In a small bowl, mix together salt and pepper.
Preheat oven to 220°C
Season lamb with salt/pepper mixture.
Place racks upright, with bones supporting one another in a a small roasting pan.
Roast lamb in preheated 220°C oven for 25 minutes (for rare), 30 minutes (for well done).
Remove from oven and let stand for 5 minutes before carving.
Pour drippings into a small bowl and skim off fat layer with a teaspoon; set aside.
Meanwhile, in a small saucepan, heat olive oil over medium heat.
Add cloves and saute for 20 seconds.
Add jellied cranberries, red wine and thyme and bring to boil.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat, strain into a clean pan and return to boil.
Stir in vanilla, vinegar, salt and pepper.
Pour reserved drippings into the sauce and return to boil.
Strain into a serving dish.
Serve with the lamb.