Rack Of Lamb With Sundried Cherry Sauce Recipe

Lamb

More Lamb Recipes

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.

Print this recipe

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


KitchenAid Artisan 5-Quart Mixer