RECIPE
15 INGREDIENTS16 STEPS40MIN

Sour Cherry Gastrique Rack of Lamb

5.0
2 Ratings
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A recipe by Spoon Fork Bacon: "We’ve paired this sweet and sour cherry gastrique with an oven roasted rack of lamb and some seasoned, roasted broccolini….so simple! It’s great for a dinner party, a nice family dinner or even a lovely little date night!"

40MIN

Total Cooking Time

15

Ingredients
Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1
Shallot
1 pckg
Chicken Base
1/4 cup
Port Cooking Wine
1 rack
Lamb
2 Tbsp
Red Wine Vinegar
1 3/4 cups
Broccolini
2 Tbsp
Dried Cherries
1/4 cup
Water
1 1/4 tsp
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Directions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Mince the Shallot (1) and set aside.
Step 3
Juice the Orange (1) into a small bowl; remove any seeds. Discard any seeds; hold.
Step 4
Finely chop only HALF of the Dried Cherries (2 Tbsp) ; set aside.
Step 5
Add the Chicken Base (1 pckg) and Water (1/4 cup) in a small bowl and stir until dissolved; hold.
Step 6
Cut off the lower 1 inch from the Broccolini (1 3/4 cups) stems; hold.
Step 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) .
Step 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.
Step 9
Turn the lamb over and sear the other side for 3 minutes more. Transfer to a plate and hold for next step.
Step 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.
Step 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.
Step 12
Melt Unsalted Butter (1 Tbsp) in a small sauté pan over medium heat. Add the shallots and sauté for 2 minutes.
Step 13
Stir in orange juice, cherries, Red Wine Vinegar (2 Tbsp) , Port Cooking Wine (1/4 cup) , and Granulated Sugar (4 pckg) and simmer for 4 minutes.
Step 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.
Step 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 thru the "chine" bone. Set aside for plating.
Step 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!

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