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Rack of Lamb with Dried Cherry and Green Peppercorn Sauce

 

 

1 tablespoon butter
1/3 cup finely chopped shallots
1 tablespoon tomato paste
1 1/2 cups beef broth
1 1/2 cups chicken broth
1/2 cup dried cherries, (bing)
1/4 cup Ruby port
1/4 cup brandy
9 1/2 teaspoons chopped fresh rosemary
9 1/2 teaspoons chopped fresh marjoram
1/2 teaspoon drained, chopped green peppercorn
2 each 1 1/2 pound 8-rib racks of lamb

 

Melt butter in medium saucepan over medium heat. Add shallots; saute 2 minutes. Mix in tomato paste. Add both broths; ; boil until reduced to 1 1/4 cups, abut 25 minutes. Strain sauce into small saucepan. Add cherries, Port, brandy, 1/2 teaspoon rosemary and 1/2 teaspoon marjoram; boil until reduced to 1 cup, about 15 minutes. Mix in peppercorns. Set aside.

Preheat oven to 425 degrees. Sprinkle each rack of lamb with 4 1/2 teaspoons rosemary, 4 1/2 teaspoons marjoram and 4 teaspoons parsley; press to adhere. Sprinkle with salt and pepper. Heat oil in large skillet over high heat. Add 1 lamb rack; brown on all sides, about 6 minutes. Place lamb, meat side up, in baking pan. Repeat with second rack. Roast until meat thermometer inserted into center registers 130 degrees for medium-rare, about 18 minutes. Place lamb on carving board; let stand 10 minutes.


bring sauce to simmer. Cut lamb between bones. Serve lamb with sauce.


 


 

 

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