Rack of Lamb with Dried Cherry and Green Peppercorn Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A delicious entrée from L'Apogée. Ingredients:
1 tablespoon butter |
1/3 cup finely chopped shallots |
1 tablespoon tomato paste |
1 1/2 cups canned beef broth |
1 1/2 cups canned low-salt chicken broth |
1/2 cup dried bing cherries |
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 green peppercorns in brine, chopped |
1 2 1/2-pound 8-rib racks of lamb |
8 teaspoons chopped fresh parsley |
2 tablespoons olive oil |
Directions:
1. Melt butter in medium saucepan over medium heat. Add shallots; sauté 2 minutes. Mix in tomato paste. Add both broths; boil until reduced to 1 1/4 cups, about 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.
2. Preheat oven to 425°F. 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°F for medium-rare, about 18 minutes. Place lamb on carving board; let stand 10 minutes.
3. Bring sauce to simmer. Cut lamb between bones. Serve lamb with sauce.
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