Roast Rack of Lamb With Cranberry and Red Wine Sauce

William (Uncle Bill) Anatooskin's Note:

This stylish dish was posted in our local newspaper. This recipe could grace a holiday occasion or make a good choice for entertaining any time of year.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 racks of lamb (7 to 8 ribs each)
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon extra virgin olive oil
• 1⁄3; cup chopped shallot
• 10 whole cloves
• 1 (8 ounce) can jellied cranberry sauce
• 1 cup dry red wine
• 1 teaspoon dried thyme leaves
• 1 teaspoon pure vanilla extract
• 1 teaspoon balsamic vinegar
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
2. In a small bowl, mix together salt and pepper.
3. Preheat oven to 425°F.
4. Season lamb with salt/pepper mixture.
5. Place racks upright, with bones supporting one another in a a small roasting pan.
6. Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
7. Remove from oven and let stand for 5 minutes before carving.
8. Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
9. Meanwhile, in a small saucepan, heat olive oil over medium heat.
10. Add cloves and saute for 20 seconds.
11. Add jellied cranberries, red wine and thyme and bring to boil.
12. Reduce heat and simmer for 10 minutes, stirring occasionally.
13. Remove from heat, strain into a clean pan and return to boil.
14. Stir in vanilla, vinegar, salt and pepper.
15. Pour reserved dripings into the sauce and return to boil.
16. Strain into a serving dish.
17. Serve with the lamb.