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Rack Of Lamb With Sundried Cherry Sauce Recipe | |
Lamb | |
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Ingredients:
4 8-bone lamb racks Marinade: 1 c olive oil 1/2 c dry white wine 1 TB fresh garlic -- minced 2 ts each minced fresh rosemary and thyme -- 1 teaspoon each 1 ts salt 1 ts freshly ground black pepper Sun-Dried Cherry Sauce: 1/4 c Shallots -- chopped 3/4 c Shiitake Mushrooms -- chopped 1 1/2 TB Olive Oil 5 c Rich Brown Chicken Or Lamb Stock 1 1/2 c Hearty Red Wine 1/2 c Sun-Dried Cherries 1 ts Grated Orange Zest 1/2 c Fresh Orange Juice 2 ts Chopped Fresh Thyme 1/3 c Port -- or to taste Salt and Freshly Ground Black Pepper Garnish: Deep fried parsnip chips braised swiss chard fresh thyme rosemary sprigs
Directions:
Remove fat cover from racks and French-trim the bones of any fat. Whisk marinade ingredients together and marinate racks 6 hours or overnight refrigerated. Turn occasionally. Prepare sauce (recipe follows) and keep warm. Roast racks in a preheated 425 degree oven until rare to medium rare (120 - 125 degrees internal temperature). Allow racks to rest 5 minutes before slicing. Cut rack into double bone chops and arrange on warm plates with the swiss chard. Spoon sauce around chops and arrange parsnip chips over. Garnish with herb sprigs and serve immediately. Sun Dried Cherry Sauce: Saute shallots and Shiitakes in oil until very lightly browned. Add stock, zest and wine and reduce by half. Add half the cherries, zest, orange juice, thyme and port and reduce to a light sauce consistency. Strain and add remaining cherries. Correct seasoning with salt and pepper. Keep warm. | |