A delicious entré from L'Apogée.
If you see an ingredient you would like to add to your shopping list simply click the icon and the item will be saved in your "Home" under the "Shopping List" link
- 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
- 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.
- 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.
- Bring sauce to simmer. Cut lamb between bones. Serve lamb with sauce.