Roasted Rack of Lamb with Cherry Glaze

Roasted Rack of Lamb with Cherry Glaze Submitted by Ellen Laurell:
Roasted Rack of Lamb with Cherry Glaze Submitted by Ellen Laurell:

Yields

No servings information available

Ingredients

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 teaspoon 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 Lamb: – 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

Instructions

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 ½ cup remains (approx. 20 – 25 minutes) Lamb: – 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