Rack Of Lamb with Dried Cherry and Green Peppercorn Sauce

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

Try this Rack Of Lamb with Dried Cherry and Green Peppercorn Sauce recipe, or contribute your own.


1 tablespoon butter
1/3 cup shallots; finely chopped
1 tablespoon tomato paste
1 1/2 cup beef broth
1 1/2 cups chicken broth
1/2 cup dried Bing cherries
1/4 cup ruby Port
1/4 cup brandy
9 1/2 teaspoon rosemary; fresh chopped
9 1/2 teaspoon marjoram; fresh chopped
1/2 teaspoon green peppercorns in brine; drained and chopped
2 1/2 pound rack of lamb; (16-ribs in total - may need 2 racks)
8 teaspoon parsley; fresh chopped
2 tablespoon olive oil

Original recipe makes 4 Servings



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.

Verified by stevemur
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Calories Per Serving: 979 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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