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Rack of Lamb with Cherry-Port Sauce

Prep time 15 mins
Cook time 24 mins
Other time 10 mins
Yield 6 servings (serving size: 3 chops and about 2 tablespoons sauce)
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.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection