Rack Of Lamb with Dried Cherry and Green Peppercorn Sauce Recipe

A delicious entré from L’Apogée.

Serves 4.

INGREDIENTS

1 tablespoon butter

1/3 cup finely chopped shallots

1 tablespoon tomato paste

1 1/2 cups canned beef broth

1 1/2 cups canned low-salt chicken broth

1/2 cup dried bing cherries

1/4 cup ruby port

1/4 cup brandy

9 1/2 teaspoons chopped fresh rosemary

9 1/2 teaspoons chopped fresh marjoram

1/2 teaspoon drained green peppercorns in brine, chopped
1 2 1/2-pound 8-rib racks of lamb

8 teaspoons chopped fresh parsley

2 tablespoons olive oil

DIRECTIONS

Melt butter in medium saucepan over medium heat. Add shallots; sauté 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 425°F. 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 130°F 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.

Tags: Cherry, Dried, Green, Lamb, Peppercorn, Rack, Sauce