Rack of Lamb with Dried Cherry and Green Peppercorn Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 1/4 cup brandy
- 1/3 cup finely chopped shallots
- 1/4 cup ruby port
- Carbohydrate 9 g(3%)
- Cholesterol 165 mg(55%)
- Fat 82 g(126%)
- Fiber 2 g(7%)
- Protein 34 g(68%)
- Saturated Fat 34 g(172%)
- Sodium 515 mg(21%)
- Calories 949
Preparation 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.
Preparation 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.
