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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1172g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 663 (68%)|
|Amt Per Serving||% DV|
|Total Fat 73.7g||98 %|
|Saturated Fat 36.5g||183 %|
|Monounsaturated Fat 26.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 611.5mg||188 %|
|Sodium 2987.3mg||103 %|
|Potassium 1521mg||40 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 10.2g|
|Protein 52.6g||75 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 979
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