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Herbed Rack of Lamb with Lingonberry Sauce

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 4 chops and about 3 tablespoons sauce)
Lingonberry preserves are available at many supermarkets and gourmet shops; substitute whole-berry cranberry sauce.

Ingredients

  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon minced fresh rosemary
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove, minced
  • 5 tablespoons raspberry vinegar, divided
  • 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 1/4 cup tawny port
  • 3 tablespoons finely chopped shallots
  • 1/2 cup fat-free, less-sodium beef broth
  • 1/3 cup lingonberry preserves
  • 1 1/2 teaspoons butter

Nutrition Information

  • calories 408
  • fat 16.6 g
  • satfat 7.5 g
  • monofat 6.3 g
  • polyfat 1 g
  • protein 37 g
  • carbohydrate 26.1 g
  • fiber 0.4 g
  • cholesterol 144 mg
  • iron 3.3 mg
  • sodium 451 mg
  • calcium 36 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 5 ingredients in a bowl; stir in 1 tablespoon vinegar.

  3. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 2 minutes on each side or until browned. Remove lamb from pan; pat thyme mixture over lamb. Return lamb to pan; place pan in oven. Bake at 400° for 15 minutes or until a thermometer registers 138°. Remove lamb from pan, and let stand for 10 minutes. Cut into chops.

  4. Return pan to medium-high heat; add remaining 1/4 cup vinegar, port, and shallots. Bring to a boil. Boil 1 minute or until mixture is reduced by half; stir in broth. Bring to a boil; cook 3 minutes or until liquid measures about 1/2 cup. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and preserves. Cook 1 minute; remove from heat. Add butter, stirring until butter melts. Serve sauce with lamb.