Rack Of Lamb with Dried Cherry and Green Peppercorn Sauce

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Cuisine: AmericanMain Ingredient: Lamb

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Ingredients

Ready in 45 minutes
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Original recipe makes 4 Servings

Verified by stevemur

1 tablespoonbutter

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

1/4 cupbrandy

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.