This is a stylish dish that would make a good choice for entertaining any time of year.
Don’t worry that its preparation will mean the cook has to lose a lot of social time toiling away out of sight in the kitchen. The lamb roasts in about half an hour and while it’s in the oven, the savory, rosy-red sauce can be prepared simply and easily.
This is a dish that will look as good as it tastes.
3racks (7 or 8 ribs each) lamb, trimmed and frenched (see note)
1teaspoon olive oil
1/3cup (2 ounces) chopped shallots
10whole cloves
18-ounce can jellied cranberries
1cup red wine
1teaspoon dried thyme leaves
1teaspoon vanilla extract
1/2teaspoon balsamic vinegar
Salt and pepper to taste
Preheat oven to 425 degrees.
Season lamb to taste with salt and pepper. Place racks upright, with bones supporting one another, in small roasting pan. Roast at 425 degrees for 24 minutes (for rare), to 30 minutes (for well done). Remove from oven and let stand 5 minutes before carving. Pour meat juice into small bowl and skim off fat layer with teaspoon; set aside.
Meanwhile, heat olive oil in small saucepan. Add shallots and saute over medium heat for 3 minutes or until golden; stirring frequently. Add cloves and saute for 20 seconds. Add jellied cranberries, red wine and thyme and bring to boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat, strain into clean pan and return to boil. Stir in vanilla, vinegar and salt.
Pour reserved meat juice into sauce and return to boil. Strain into serving dish. Serve with lamb.
Note: A butcher will trim racks of lamb for roasting; trimmed racks ready for the oven are called “frenched.”
Makes 6 servings. Per serving: 320 cal., 27 g pro., 13 g carbo., 0 g fiber, 14 g fat, 5 g saturated) 90 mg chol., 115 mg sodium
Recipe developed for AP by the Cranberry Marketing Committee
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