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