Total Time: 1 hr 20 mins
Servings: 6
Ingredients
Cherry Reduction Sauce
- 2 cups merlot or 2 cups other red wine
- 2 cups fresh cherries, pitted (I have very successfully substituted bottled morello cherries)
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 4 cups lamb stock or 4 cups chicken stock
- 1 tablespoon unsalted butter
- salt & freshly ground black pepper
Merlot Glaze
- 1 (750 ml) bottle merlot
- 1 1⁄2 cups good quality balsamic vinegar
- 1 shallot, chopped
- 1 clove garlic, chopped
Lamb
- 4 lamb racks, excess fat trimmed and bones frenched (1 1/2 to 2 lbs. each)
- salt & freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- rosemary sprig, for garnish
Directions
- To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
- Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes.
- Add the butter and stir until melted.
- Season to taste with salt and pepper.
- Keep warm until you are ready to serve.
- Preheat oven to 300*F.
- To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes.
- Set aside until you are ready to use it.
- To prepare the lamb, season the racks well with salt and pepper.
- Heat the oil in a large saute pan over high heat until smoking hot.
- Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan.
- Continue searing the remaining racks.
- Baste the racks well with the glaze.
- Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches an internal temperature of 135*F for medium-rare doneness about 20 minutes.
- Remove the racks from the oven and let sit for about 5 minutes, then slice.
- To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
- Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.