Herb-Crusted Rack of Lamb with Cherry Merlot Reduction
Elevate your dining experience with this Herb-Crusted Rack of Lamb, glazed with a luscious Merlot and sparkling cherry reduction sauce. This impressive entrée showcases succulent lamb racks, perfectly seared and roasted to create a tender and flavorful dish. The rich glaze, balanced by the acidity of the cherries and depth of the Merlot, pairs exquisitely with the savory notes of garlic and shallots. Perfect for special occasions or an elegant dinner party, this dish is complemented beautifully by crispy sea salt roasted baby potatoes and fresh green beans, making it a complete meal that will leave your guests raving about your culinary prowess for days to come.
6
Servings
800
Calories
13
Ingredients
Ingredients
Merlot or other red wine
2 cups (for sauce)
Fresh cherries, pitted
2 cups (you can substitute bottled morello cherries)
Garlic, chopped
2 cloves
Shallot, chopped
2
Lamb stock or chicken stock
4 cups
Unsalted butter
1 tablespoon
Salt
to taste
Freshly ground black pepper
to taste
Merlot (bottle)
750 ml (for glaze)
Good quality balsamic vinegar
1 1/2 cups
Lamb racks, excess fat trimmed and bones frenched
4 ((1 1/2 to 2 lbs. each))
Extra virgin olive oil
1 tablespoon
Rosemary sprig
for garnish
Instructions
1
Begin by preparing the cherry reduction sauce: In a saucepan over high heat, combine the Merlot, fresh cherries, chopped garlic, and shallot. Cook until the mixture reduces to a near-dry state, approximately 10 minutes.
2
Add the lamb stock (or chicken stock) to the saucepan, reduce the heat to medium, and allow it to simmer until it thickens and coats the back of a spoon, around 10 to 15 minutes.
3
Stir in the unsalted butter until melted, and season the sauce generously with salt and freshly ground black pepper. Keep it warm until ready to serve.
4
Preheat your oven to 300°F (150°C).
5
For the glaze, in another saucepan over medium heat, combine the remaining Merlot, balsamic vinegar, shallot, and garlic. Reduce the mixture until only about 1/2 cup of liquid remains, which should take about 20 to 25 minutes. Set it aside for later use.
6
Prepare the lamb by seasoning the racks liberally with salt and pepper.
7
Heat the extra virgin olive oil in a large sauté pan over high heat until it shimmers.
8
Carefully add the racks of lamb, meat side down, to the pan (working in batches if necessary). Sear each rack for about 3 to 4 minutes until a golden brown crust forms, then transfer them to a sheet pan.
9
Once all racks are seared, generously baste each one with the prepared glaze.
10
Roast in the preheated oven, basting the lamb every 5 minutes, until an internal temperature of 135°F (57°C) for medium-rare is reached, which typically takes about 20 minutes.
11
Remove the racks from the oven and allow them to rest for 5 minutes before slicing.
12
To serve, arrange the sliced lamb on a warm serving platter, drizzling with the cherry Merlot reduction sauce, and garnishing with fresh rosemary sprigs. Serve with additional sauce on the side for your guests to enjoy.
Nutrition Information
40g
Fat
23g
Carbs
67g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Herb-Crusted Rack of Lamb with Cherry Merlot Reduction?
It is an elegant entree featuring succulent lamb racks seared and roasted, then finished with a luscious Merlot and sparkling cherry reduction sauce.
How many servings does this recipe make?
This recipe makes 6 servings.
What is the calorie count for this lamb dish?
Each serving contains 800 calories.
How much protein is in each serving?
There are 67 grams of protein per serving.
What is the fat content of this recipe?
Each serving contains 40 grams of fat.
How many carbohydrates are in this dish?
There are 23 grams of carbohydrates per serving.
At what temperature should the oven be preheated?
The oven should be preheated to 300 degrees Fahrenheit (150 degrees Celsius).
What is the target internal temperature for medium-rare lamb?
The lamb should reach an internal temperature of 135 degrees Fahrenheit (57 degrees Celsius) for medium-rare.
How long should the lamb rest after being removed from the oven?
The lamb should rest for 5 minutes before slicing.
How long do you sear the lamb racks?
Each rack should be seared for about 3 to 4 minutes until a golden brown crust forms.
How long does the lamb take to roast?
The roasting process typically takes about 20 minutes.
What kind of wine is recommended for the sauce?
The recipe recommends using 2 cups of Merlot or another red wine for the sauce.
What type of wine is used for the glaze?
The glaze requires a full 750 ml bottle of Merlot.
Can I substitute fresh cherries?
Yes, you can substitute bottled morello cherries for the fresh pitted cherries.
What types of stock can be used for the sauce?
You can use either lamb stock or chicken stock.
How much balsamic vinegar is needed for the glaze?
The recipe calls for 1 and a half cups of good quality balsamic vinegar.
How should the lamb racks be prepared before cooking?
The racks should have excess fat trimmed and the bones frenched.
What is the total weight of the lamb racks?
The recipe uses 4 racks, each weighing between 1.5 and 2 pounds.
How often should the lamb be basted during roasting?
The lamb should be basted with the glaze every 5 minutes while in the oven.
How much butter is added to the reduction sauce?
One tablespoon of unsalted butter is stirred into the sauce at the end.
What oil is used for searing the lamb?
One tablespoon of extra virgin olive oil is used to sear the meat.
When is the sauce considered ready?
The sauce is ready when it has simmered long enough to thicken and coat the back of a spoon.
How much should the glaze mixture be reduced?
The glaze should be reduced until only about 1/2 cup of liquid remains.
How many garlic cloves are used in the sauce?
The sauce requires 2 chopped cloves of garlic.
How many shallots are needed for the sauce?
The recipe uses 2 chopped shallots for the sauce.
What is the suggested garnish for the final dish?
The dish should be garnished with fresh rosemary sprigs.
What side dishes are recommended to pair with this lamb?
It is beautifully complemented by crispy sea salt roasted baby potatoes and fresh green beans.
What are the main flavor profiles of the reduction sauce?
The sauce provides a rich balance of Merlot depth, cherry acidity, and savory notes from garlic and shallots.
Should I sear all lamb racks at once?
The instructions suggest working in batches if necessary to avoid crowding the pan.
How many total ingredients are listed in this recipe?
There are 13 ingredients in total for this recipe.