Rack of lamb with dried cherry and green peppercorn sauce

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
⅓ cup Finely chopped shallots
1 tablespoon Tomato paste
1½ cup Canned beef broth
1½ cup Canned low-salt chicken broth
½ cup Dried Bing cherries
¼ cup Ruby Port
¼ cup Brandy
9½ teaspoon Chopped fresh rosemary
9½ teaspoon Chopped fresh marjoram
½ teaspoon Drained green peppercorns in brine; chopped
1 Rack of lamb; 2-1/2-pound, 8-rib
8 teaspoons Chopped fresh parsley
2 tablespoons Olive oil
4 Servings

Directions

A delicious entree from L'Apogee.

Melt butter in medium saucepan over medium heat. Add shallots; saut0 2 minutes. Mix in tomato paste. Add both broths; boil until reduced to 1¼ cups, about 25 minutes. Strain sauce into small saucepan. Add cherries, Port, brandy, ½ teaspoon rosemary and ½ 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 ½ teaspoons rosemary, 4 ½ 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.

Bon App0tit February 1997

Posted to recipelu-digest Volume 01 Number 335 by jecraig@... on Dec 2, 97

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