| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Butter |
| 1/3 | c | Finely chopped shallots |
| 1 | tb | Tomato paste |
| 1 1/2 | c | Canned beef broth |
| 1 1/2 | c | Canned low-salt chicken broth |
| 1/2 | c | Dried Bing cherries |
| 1/4 | c | Ruby Port |
| 1/4 | c | Brandy |
| 9 1/2 | ts | Chopped fresh rosemary |
| 9 1/2 | ts | Chopped fresh marjoram |
| 1/2 | ts | Drained green peppercorns in brine; chopped |
| 1 | Rack of lamb; 2-1/2-pound, 8-rib | |
| 8 | ts | Chopped fresh parsley |
| 2 | tb | Olive oil |
| 4 | Servings |
INSTRUCTIONS
A delicious entree from L'Apogee. Melt butter in medium saucepan over medium heat. Add shallots; saut0 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. Bon App0tit February 1997 Posted to recipelu-digest Volume 01 Number 335 by jecraig@lan-inc.com on Dec 2, 97
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