Rack Of Lamb With Sundried Cherry Sauce

Lamb

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.




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Submitted 6/13/05.
Source: recipesnow.com
Submitted By: Meryl
merstarunicorn11@hotmail.com
Rack Of Lamb With Sundried Cherry Sauce