Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Mince the
Shallot (1)
and set aside.
3.
Juice the
Orange (1)
into a small bowl and remove any seeds.
4.
Finely chop only HALF of the
Dried Cherries (2 Tbsp)
and set aside.
5.
Add the
Chicken Base (1 pckg)
and
Water (4 Tbsp)
in a small bowl and stir until dissolved.
6.
Cut off the lower 1 inch from the
Broccolini (1 3/4 cups)
stems.
7.
Pat the
Lamb (1 rack)
dry with paper towels. Season on both sides with
Salt (1 tsp)
and
Ground Black Pepper (1/2 tsp)
.
8.
Heat
Olive Oil (1 Tbsp)
in a large sauté pan over medium-high heat. When hot, sear lamb (fat side down) for 3 minutes.
9.
Turn the lamb over and sear the other side for 3 minutes more then transfer to a plate.
10.
In the same large sauté pan you used for the lamb, add the broccolini. Season with
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
. Toss in the pan drippings and push the broccolini to one side of the pan, leaving room for the lamb.
11.
Return the lamb to the pan and place in the oven to roast for 8 to 10 minutes. Remove from oven and let rest.
12.
Melt
Unsalted Butter (1 Tbsp)
in a small sauté pan over medium heat. Add the shallots and sauté for 2 minutes.
13.
Stir in orange juice, cherries,
Red Wine Vinegar (2 Tbsp)
,
Port Wine (4 Tbsp)
, and
Granulated Sugar (1 1/3 Tbsp)
and simmer for 4 minutes.
14.
Add the
Star Anise (1)
chicken broth and stir. Simmer for 5 to 6 minutes. Add the remaining
Unsalted Butter (1 Tbsp)
and stir to combine well. Remove from heat and discard the star anise.
15.
After the lamb has rested for at least 5 minutes, slice the lamb into 4 equal double chops by guiding your knife alongside the bone and through the "chine" bone.
16.
Divide the broccolini equally between two plates. Arrange the lamb chops on top of the broccolini. Spoon the gastrique over the lamb. Serve and enjoy!
