Cranberry-Marinated Rack of Lamb With Almond Wild Rice

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place racks of lamb in large, deep dish. Add juice, wine, cranberries and rosemary.
  • Note: You should use pure juice: either cranberry or pomegranate. Also, you can use either red or white wine, according to your preference.
  • Cover and marinate 2-3 hours or overnight.
  • Remove lamb from marinade, pat dry and season to taste with salt and freshly ground pepper.
  • Place marinade in saucepan and bring to a boil.
  • Reduce heat and simmer until reduced to a thin glaze.
  • Discard rosemary. Keep glaze warm.
  • For the Almond Wild Rice:
  • Place rice in a pan of cold, salted water and bring to a boil. Cook for 10 minutes.
  • Turn off heat, cover and allow to steam for 20 minutes (rice will swell and curl).
  • Return to a simmer and cook for 10 more minutes or until tender.
  • Keep warm.
  • Just before serving, toss through the almonds, oregano, orange juice and zest.
  • While rice is cooking, preheat oven to 400°F Heat oil in large pan and sear lamb on all sides to brown.
  • Place lamb in oven and cook 8-10 minutes for medium rare or until cooked as desired.
  • Allow to rest for a few minutes before slicing into individual chops.
  • Toss rice through almonds, oregano, juice and zest.
  • Spoon sauce over lamb and serve with rice and steamed green beans.
Advertisement