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Recipes
Gluten-Free
Sour Cherry Gastrique Rack of Lamb
Recipe

15 INGREDIENTS • 16 STEPS • 40MINS

Sour Cherry Gastrique Rack of Lamb

5
2 ratings
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!"
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
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!"
40MINS
Total Time
$10.81
Cost Per Serving
Ingredients
Servings
2
US / Metric
Shallot
1
Shallot
Unsalted Butter
2 Tbsp
Unsalted Butter
Chicken Base
1 pckg
Chicken Base
Port Wine
1/4 cup
Port Wine
Lamb
1 rack
Lamb
Orange
1
Orange
Granulated Sugar
1 Tbsp
Granulated Sugar
Red Wine Vinegar
2 Tbsp
Red Wine Vinegar
Star Anise
1
Star Anise
Broccolini
1 3/4 cups
Broccolini
Dried Cherry
2 Tbsp
Dried Cherries
Water
1/4 cup
Water
Salt
1 1/4 tsp
Salt
Ground Black Pepper
3/4 tsp
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
2274
Fat
172.1 g
Protein
125.0 g
Carbs
73.1 g
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Sour Cherry Gastrique Rack of Lamb
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
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 and remove any seeds.
step 4
Finely chop only HALF of the Dried Cherries (2 Tbsp) and set aside.
step 4 Finely chop only HALF of the Dried Cherries (2 Tbsp) and set aside.
step 5
Add the Chicken Base (1 pckg) and Water (1/4 cup) in a small bowl and stir until dissolved.
step 6
Cut off the lower 1 inch from the Broccolini (1 3/4 cups) stems.
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 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 then transfer to a plate.
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 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 Wine (1/4 cup), and Granulated Sugar (1 Tbsp) and simmer for 4 minutes.
step 13 Stir in orange juice, cherries, Red Wine Vinegar (2 Tbsp), Port Wine (1/4 cup), and Granulated Sugar (1 Tbsp) 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 through the "chine" bone.
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 through the "chine" bone.
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!
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!
Tags
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Gluten-Free
Date Night
Shellfish-Free
Dinner
Pork
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