This recipe is prepared with the Cook's Essentials® Color Smart 11-Piece Aluminum Nonstick Cookware Set (K36181). Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
To ''French'' a bone means to cut the meat away from the end to make it look more presentable. Fortunately, most lamb racks already come Frenched. If not, a butcher or attendant at the grocery store meat counter can French the racks for you, if requested.
2 8-bone lamb racks, fat trimmed and bones Frenched
Salt and pepper, to taste
3 Tbsp oil
1 large shallot, finely chopped
1 cup cherries, pitted
3/4 cup red wine
1/4 cup balsamic vinegar
1/4 cup chicken stock
1 tsp fresh thyme, chopped
1 tsp orange zest
3 Tbsp butter
Preheat the oven to 375°F. Season the lamb with salt and pepper.
Heat the oil in a large sauté pan on medium-high heat. Place the lamb, meat-side down, in the pan and sear until golden brown. Flip and brown the other side.
Place the lamb on a cookie sheet and bake until the internal temperature reaches 120-125°F (medium rare), approximately 15-20 minutes.
While the lamb is roasting, prepare the sauce. In same sauté pan, add the shallots and cook for about 30 seconds. Add the cherries, red wine, balsamic vinegar, and chicken stock. Bring the sauce to a simmer and allow it to reduce by half, approximately 10-15 minutes. Add the thyme and orange zest and simmer for another 30 seconds. Turn off the heat and stir the butter into the sauce until completely melted. Season, to taste, with salt and pepper.
Remove the lamb from the oven and let it rest for 5 minutes. Slice each rack into double bone chops. Spoon the sauce over the chops and serve.
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