Rack Of Lamb with Dried Cherry and Green Peppercorn Sauce - BigOven 187026

Rack Of Lamb with Dried Cherry and Green Peppercorn Sauce

Ready in 45 minutes
1 review(s) averaging 3. 100% would make again

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Try this Rack Of Lamb with Dried Cherry and Green Peppercorn Sauce recipe, or contribute your own. "Bake" and "Sauces" are two tags used to describe Rack Of Lamb with Dried Cherry and Green Peppercorn Sauce.


Ingredients

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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

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur
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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