Rack of Lamb with Cherry-Port Sauce

Oxmoor House
This quick yet elegant entrée will wow guests and leave you time to celebrate the New Year in style. A side of Root Vegetable Mash will help catch every drop of the delicious sauce.
6 servings (serving size: 3 chops and about 2 tablespoons sauce)


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2 (1 1/2-pound) racks of lamb
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
1/2 cup port wine
1/4 cup balsamic vinegar
1/4 cup fat-free, less-sodium chicken broth
1/4 cup finely chopped sweetened dried cherries
1 tablespoon red currant jelly
1 tablespoon chopped fresh thyme


Prep: 15 Minutes
Cook: 24 Minutes
Other: 10 Minutes

1. Preheat oven to 450°.

2. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Heat oil in a large nonstick ovenproof skillet over medium-high heat. Add lamb, and brown on all sides (about 5 minutes). Remove from heat; place pan in oven. Bake lamb at 450° for 12 minutes or until thermometer registers 145° (medium-rare) or until desired degree of doneness. Transfer lamb to a serving platter. Cover and let stand 10 minutes.

4. Place pan over medium heat. Add wine, vinegar, and broth; cook until liquid is reduced to about 2/3 cup, scraping pan to loosen browned bits. Add cherries and jelly; simmer 1 minute. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme.

5. Cut lamb into chops. Serve with sauce.

Created date

October 2009

Nutritional Information

Calories 240
Caloriesfromfat 41 %
Fat 11 g
Satfat 3.8 g
Protein 20.4 g
Carbohydrate 10.5 g
Fiber 0.8 g
Cholesterol 67 mg
Iron 1.7 mg
Sodium 284 mg
Calcium 29 mg