Herbed Rack of Lamb with Lingonberry Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Fat: 16.6g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1g
  • Protein: 37g
  • Carbohydrate: 26.1g
  • Fiber: 0.4g
  • Cholesterol: 144mg
  • Iron: 3.3mg
  • Sodium: 451mg
  • Calcium: 36mg

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. 1. Preheat oven to 400°.
  2. 2. Combine first 5 ingredients in a bowl; stir in 1 tablespoon vinegar.
  3. 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. 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.
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