Rack of Lamb With a Merlot Glaze and Cherry Reduction Sauce

READY IN: 1hr 20mins
Recipe by MarieRynr

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.

Top Review by Lavender1638Fawn

There was a lot of reduction here! We don't eat mammals but this would go with chicken. As it happens I had already froze a nut roast for Easter Sunday but decided to try both as I had time. I used jarred Morello cherries as suggested, I am not sure if I used the suggested type as they were sweet & had a picture of pie & custard on the front - perhaps meant for a pudding-pie filling but it was next to red peppers/olives/antipasti etc; I rinsed them & they were fine. Made triple quantity sauce so didn't have the intended gravy. I tossed my cooked roast potatoes in the glaze while still in the tin & will do that again as it was scrumptious.

Ingredients Nutrition

  • CHERRY REDUCTION SAUCE

  • 473.18 ml merlot or 473.18 ml other red wine
  • 473.18 ml fresh cherries, pitted (I have very successfully substituted bottled morello cherries)
  • 2 clove garlic, chopped
  • 1 shallot, chopped
  • 946.36 ml lamb stock or 946.36 ml chicken stock
  • 14.79 ml unsalted butter
  • salt & freshly ground black pepper
  • MERLOT GLAZE

  • 750 ml bottle merlot
  • 354.88 ml 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
  • 14.79 ml extra virgin olive oil
  • rosemary sprig, for garnish

Directions

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

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