Roasted Rack of Lamb with Cherry Glaze

Cherry Sauce:
– 2 cups Merlot
– 2 cups Fresh Cherries
– 3 cloves Garlic, Chopped
– 1 Shallot (small), Chopped
– Optional: 1 tsp Lemon Juice

Lamb Glaze:
– 1 bottle (750ml Bottle) Merlot
– 1 cup Good Quality Balsamic Vinegar (look for Aged Balsamic Vinegar)
– 1 whole Shallot, Chopped
– 1 clove Garlic, Chopped

– 4 racks Lamb, Excess Fat Trimmed
– Seasoning (Salt, Pepper, Etc.)
– 1 Tablespoon Extra Virgin Olive Oil
– Pinch of Rosemary, For Garnish

Nutritional information

No nutrition information available


To Cook:
Cherry Sauce:
– Combine wine, cherries, garlic and shallots in a saucepan
– Cook over high heat
– Reduce heat when the mixture is almost dry (approximately 10 minutes)
– Add stock and reduce to medium heat
– When sauce is thick reduce heat and simmer for 10 minutes
– Add butter
– Season

Preheat oven to 300*F

Lamb Glaze:
– Combine wine, vinegar, shallot and garlic in a saucepan
– Cook over medium heat and reduce until about 1/2 cup remains (approx. 20 – 25 minutes)

– Season well on both sides
– Heat oil in a large saute pan until oil is hot (but not smoking)
– Sear for 3-4 minutes as many racks you can fit in the pan (meat side down)
– Transfer to sheet pan
– Baste the racks with the glaze and put int he oven to roast
– Baste lamb every five minutes with the lamb glaze
– Check the temperature of the lamb until it reaches 135 degrees F (for medium rare – about 20 min)
– Remove from the oven and let it sit for 5 minutes before slicing
– Top with Cherry Sauce

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