Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rack of Lamb With a Merlot Glaze and Cherry Reduction Sauce Recipe
    Lost? Site Map

    Rack of Lamb With a Merlot Glaze and Cherry Reduction Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    50 mins

    30 mins

    MarieRynr's Note:

    This is a truly special dinner entree. A bit labor intensive to start off with, but once you have the glaze and cherry sauce done the rest of the preparation goes together like a dream, and the taste is out of this world. If you really have some special guests you want to impress, then this is the perfect choice. I accompany mine with sea salt roasted baby potatoes and green beans.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    CHERRY REDUCTION SAUCE

    MERLOT GLAZE

    • 1 (750 ml) bottle merlot
    • 1 1/2 cups good quality balsamic vinegar
    • 1 shallot, chopped
    • 1 clove garlic, chopped

    LAMB

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Add the butter and stir until melted.
    4. 4
      Season to taste with salt and pepper.
    5. 5
      Keep warm until you are ready to serve.
    6. 6
      Preheat oven to 300*F.
    7. 7
      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.
    8. 8
      Set aside until you are ready to use it.
    9. 9
      To prepare the lamb, season the racks well with salt and pepper.
    10. 10
      Heat the oil in a large saute pan over high heat until smoking hot.
    11. 11
      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.
    12. 12
      Continue searing the remaining racks.
    13. 13
      Baste the racks well with the glaze.
    14. 14
      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.
    15. 15
      Remove the racks from the oven and let sit for about 5 minutes, then slice.
    16. 16
      To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
    17. 17
      Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.

    Ratings & Reviews:

    • on February 15, 2014

      45

      This recipe was very tasty and came out perfectly! My boyfriend absolutely loved it and the place smelled phenomenal! The only thing I didn't like was the time estimates. It took about double the time to prepare and cook everything. Otherwise, this recipe is golden!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2008

      55

      This a such a show-stopper! It look longer than mentioned to make the reductions and glaze, but that was fine with me, because the amount of taste and flavor was outstanding. Even a non-lamb eater was digging this. I didnt have cherries, so I used a cup of frozen mixed berries (blueberry, cherry and blackberry) It turned out great! I would be curious to try this with other types of berries or fruit!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2006

      55

      This recipe was a bit difficult to follow for my second time making lamb but it was absolutely worth it. What a fantastic dinner. I would make it again, especialy for guest, it is a sure way to wow them. I crave this dish and can't wait to make it again. By far the best lamb I have ever had.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Rack of Lamb With a Merlot Glaze and Cherry Reduction Sauce

    Serving Size: 1 (328 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 299.0
     
    Calories from Fat 38
    12%
    Total Fat 4.2 g
    6%
    Saturated Fat 1.5 g
    7%
    Cholesterol 5.0 mg
    1%
    Sodium 24.0 mg
    1%
    Total Carbohydrate 25.7 g
    8%
    Dietary Fiber 1.1 g
    4%
    Sugars 17.3 g
    69%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    lamb stock

    lamb racks

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites