rack of lamb with dried cherry and green peppercorn sauce

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Servs: 4

A delicious entré from L'Apogée.

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  • add   1/4 cup ruby Port
  • add   9 1/2 teaspoons chopped fresh marjoram
  • add   1/2 cup dried Bing cherries
  • add   1/3 cup finely chopped shallots
  • add   1 1/2 cups canned low-salt chicken broth
  • add   1/4 cup brandy
  • add   1 1/2 cups canned beef broth
  • add   8 teaspoons chopped fresh parsley
  • add   1 tablespoon butter
  • add   2 tablespoons olive oil
  • add   9 1/2 teaspoons chopped fresh rosemary
  • add   1 tablespoon tomato paste
  • add   1/2 teaspoon drained green peppercorns in brine, chopped1 2 1/2-pound 8-rib racks of lamb


  1. Melt butter in medium saucepan over medium heat. Add shallots; sauté 2 minutes. Mix in tomato paste. Add both broths; boil until reduced to 1 1/4 cups, about 25 minutes. Strain sauce into small saucepan. Add cherries, Port, brandy, 1/2 teaspoon rosemary and 1/2 teaspoon marjoram; boil until reduced to 1 cup, about 15 minutes. Mix in peppercorns. Set aside.
  2. Preheat oven to 425°F. Sprinkle each rack of lamb with 4 1/2 teaspoons rosemary, 4 1/2 teaspoons marjoram and 4 teaspoons parsley; press to adhere. Sprinkle with salt and pepper. Heat oil in large skillet over high heat. Add 1 lamb rack; brown on all sides, about 6 minutes. Place lamb, meat side up, in baking pan. Repeat with second rack. Roast until meat thermometer inserted into center registers 130°F for medium-rare, about 18 minutes. Place lamb on carving board; let stand 10 minutes.
  3. Bring sauce to simmer. Cut lamb between bones. Serve lamb with sauce.

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