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