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