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
How to Make It
Preheat oven to 450°.
Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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.
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.
Cut lamb into chops. Serve with sauce.
Oxmoor House Healthy Eating Collection
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