Rack Of Lamb With Dried Cherry And Green Peppercorn Sauce Recipes

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.

RACK OF LAMB WITH GREEN PEPPERCORN SAUCE

Steps:

• Preheat oven to 450°F.
• In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F, about 25 minutes, for medium-rare.
• While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
• Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
• Cut lamb into individual chops and pour sauce over them.

RACK OF LAMB WITH GREEN PEPPERCORN SAUCE

Steps:

• Preheat oven to 450°F.
• In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F., about 25 minutes, for medium-rare.
• While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
• Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
• Cut lamb into individual chops and pour sauce over them.

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.

SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI

Steps:

• Preheat oven to 400 degrees.
• Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
• Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
• Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.

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.