Rack Of Lamb with Dried Cherry and Green Peppercorn Sauce
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|1/3 cupshallots; finely chopped|
|1 tablespoontomato paste|
|1 1/2 cupbeef broth|
|1 1/2 cupschicken broth|
|1/2 cupdried Bing cherries|
|1/4 cupruby Port|
|9 1/2 teaspoonrosemary; fresh chopped|
|9 1/2 teaspoonmarjoram; fresh chopped|
|1/2 teaspoongreen peppercorns in brine; drained and chopped|
|2 1/2 poundrack of lamb; (16-ribs in total - may need 2 racks)|
|8 teaspoonparsley; fresh chopped|
|2 tablespoonolive oil|
Rack Of Lamb with Dried Cherry and Green Peppercorn Sauce Preparation
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, 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.
Preheat oven to 425F. 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 130F 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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