Rack of Lamb with Cherry-Port 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.

Yield: 6 servings (serving size: 3 chops and about 2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 41%
  • Fat: 11g
  • Saturated fat: 3.8g
  • Protein: 20.4g
  • Carbohydrate: 10.5g
  • Fiber: 0.8g
  • Cholesterol: 67mg
  • Iron: 1.7mg
  • Sodium: 284mg
  • Calcium: 29mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. 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. 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. 5. Cut lamb into chops. Serve with sauce.
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