Herbed Rack of Lamb with Lingonberry Sauce

Herbed Rack of Lamb with Lingonberry Sauce Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Lingonberry preserves are available at many supermarkets and gourmet shops; substitute whole-berry cranberry sauce.

Yield:

4 servings (serving size: 4 chops and about 3 tablespoons sauce)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

April 2010
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