Herbed Rack of Lamb with Lingonberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lingonberry preserves are available at many supermarkets and gourmet shops; substitute whole-berry cranberry sauce. Ingredients:
2 tablespoons finely chopped fresh thyme |
2 tablespoons finely chopped fresh parsley |
1 teaspoon minced fresh rosemary |
2 teaspoons dijon mustard |
1 large garlic clove, minced |
5 tablespoons raspberry vinegar, divided |
2 (1 1/2-pound) french-cut racks of lamb (8 ribs each), trimmed |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
cooking spray |
1/4 cup tawny port |
3 tablespoons finely chopped shallots |
1/2 cup fat-free, less-sodium beef broth |
1/3 cup lingonberry preserves |
1 1/2 teaspoons butter |
Directions:
1. Preheat oven to 400°.
2. Combine first 5 ingredients in a bowl; stir in 1 tablespoon vinegar.
3. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 2 minutes on each side or until browned. Remove lamb from pan; pat thyme mixture over lamb. Return lamb to pan; place pan in oven. Bake at 400° for 15 minutes or until a thermometer registers 138°. Remove lamb from pan, and let stand for 10 minutes. Cut into chops.
4. Return pan to medium-high heat; add remaining 1/4 cup vinegar, port, and shallots. Bring to a boil. Boil 1 minute or until mixture is reduced by half; stir in broth. Bring to a boil; cook 3 minutes or until liquid measures about 1/2 cup. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and preserves. Cook 1 minute; remove from heat. Add butter, stirring until butter melts. Serve sauce with lamb.
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