1 tsp ground coriander
75g/3oz dried sweetened cranberries
1 lemon, zest only
1 tbsp chopped fresh mint leaves
1 onion, finely chopped
1 orange, zest only
bunch fresh parsley, chopped
1 pear, peeled, cored and chopped
1 tbsp chopped fresh thyme
2 tsp plain flour
2 tsp redcurrant jelly
sea salt and freshly ground black pepper
¼ tsp cayenne pepper
½ tsp ground cinnamon
2 garlic cloves, crushed
1 tsp ground cumin
150g/6oz dried apricots, quartered
50g/2oz flaked almonds
3 tbsp olive oil
75g/3oz sultanas
3 x racks of lamb (best end), French trimmed (ask your butcher to do this)
150ml/5fl oz lamb stock or water
150ml/5fl oz red wine