Cherry And Port Glazed Rack Of Lamb Recipes

CHERRY-AND-PORT-GLAZED RACK OF LAMB

Steps:

• Preheat oven to 450°F. Line a roasting pan with aluminum foil and set aside. In a small saucepan over medium heat, bring cherry preserves, port, garlic, and thyme sprigs to a boil. Let boil for 2 to 3 minutes, then remove from heat. Reserve one-third sauce for basting and set aside remaining for serving.
• In a small bowl, combine chopped thyme, sea salt, and ground pepper, and rub over lamb. Set racks upright in prepared pan by propping them against each other, with meaty sides facing out and bones crisscrossing. Roast lamb for 15 minutes. Continue to roast lamb, basting with reserved cherry-port sauce every 5 minutes, until meat reaches desired doneness - an additional 10 minutes for rare, 15 for medium-rare, 20 for medium. Allow lamb to rest for 15 to 20 minutes. Carve between ribs and serve with reserved sauce.

CHERRY-GLAZED LAMB CHOPS

Steps:

• Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.

CHERRY-GLAZED LAMB CHOPS

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray; place lamb chops on rack in pan. Sprinkle chops with 1/4 teaspoon each of the salt and pepper.
• In small bowl, mix garlic, chopped rosemary, vinegar, preserves, and remaining 1/4 teaspoon each salt and pepper. Reserve half of preserves mixture for serving. Brush some of remaining half of the mixture over chops.
• Broil with tops 5 inches from heat 6 to 7 minutes, turning once and brushing with more preserves mixture, until of desired doneness. Garnish with rosemary sprigs. Serve with reserved preserves mixture.

LAMB CHOPS WITH CHERRY GLAZE

Steps:

• To make the glaze:
• In a saucepan at medium-high heat, combine the cherries, 1/2 cup bone broth, apple cider vinegar, and honey. Bring to a boil, and then lower the heat to a simmer for 8 minutes, stirring occasionally. In a separate bowl, add 1/4 cup bone broth and tapioca starch. Whisk together. Once combined, pour into saucepan and stir until sauce thickens.
• To make the lamb chops:
• Turn the oven to broil. Brush the avocado oil on the chops. Combine seasonings and press evenly onto chops. Place chops in a baking dish and broil for 5 to 6 minutes on each side. Transfer lamb to a plate and let rest for 5 minutes. Top with cherry glaze and serve.

LAMB CHOPS WITH DRIED CHERRIES AND PORT

Steps:

• Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.

RACK OF LAMB WITH A MERLOT GLAZE AND CHERRY REDUCTION SAUCE

Steps:

• 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.

GLAZED RACKS OF LAMB

Steps:

• Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.

RACK OF LAMB WITH DRIED CHERRY AND GREEN PEPPERCORN SAUCE

Steps:

• 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.

CHERRY GLAZED RACK OF LAMB

Steps:

• 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.
• Serve with roasted potatoes and carrots.

RACK OF LAMB AND CHERRY TOMATOES

Steps:

• Preheat oven to 425°F. Rub lamb with 1 tablespoon oil; sprinkle with 1 1/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 1 1/2 teaspoons rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb. Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes. cover recipe

HONEY-GLAZED RACK OF LAMB

Steps:

• Make red wine sauce:
• Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
• Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.
• Make lamb:
• Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
• Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce.