Rack of Lamb With a Merlot Glaze and Cherry Reduction Sauce

Recipe by MarieRynr
READY IN: 1hr 20mins


  • 2
    cups merlot or 2 cups other red wine
  • 2
    cups fresh cherries, pitted (I have very successfully substituted bottled morello cherries)
  • 2
    cloves garlic, chopped
  • 1
    shallot, chopped
  • 4
    cups lamb stock or 4 cups chicken stock
  • 1
    tablespoon unsalted butter
  • salt & freshly ground black pepper
  • 1
    (750 ml) bottle merlot
  • 1 12
    cups 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
  • rosemary sprig, for garnish


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