Herb-Crusted Rack of Lamb with Cranberry-Red Wine Reduction
Elevate your dining experience with this exquisite Herb-Crusted Rack of Lamb, paired harmoniously with a rich cranberry-red wine reduction. The tender racks are seasoned with aromatic herbs and spices, ensuring a succulent and flavorful centerpiece for any occasion. Ideal for holiday gatherings or sophisticated dinners, this dish promises to impress your guests with its elegant presentation and delightful taste. The sweet-tart cranberry sauce adds a delightful contrast, enhancing the natural flavors of the lamb, making it a perfect match for a glass of your favorite red wine.
6
Servings
750
Calories
13
Ingredients
Ingredients
Racks of Lamb
3 (Frenched, 7 to 8 ribs each)
Salt
3/4 teaspoon (For seasoning)
Black Pepper
1/2 teaspoon (For seasoning)
Extra Virgin Olive Oil
1 teaspoon (For sautéing)
Shallot
1/3 cup (Chopped)
Whole Cloves
10 (For sautéing)
Jellied Cranberry Sauce
1 (8 ounce) can (For sauce)
Dry Red Wine
1 cup (For sauce)
Dried Thyme Leaves
1 teaspoon (For sauce)
Pure Vanilla Extract
1 teaspoon (For sauce)
Balsamic Vinegar
1 teaspoon (For sauce)
Salt
1/2 teaspoon (For seasoning sauce)
Black Pepper
1/4 teaspoon (For seasoning sauce)
Instructions
1
Ask your butcher to prepare the racks of lamb by trimming them; they should be frenched for presentation.
2
In a small bowl, combine 3/4 teaspoon of salt and 1/2 teaspoon of black pepper. Season the lamb generously with this mixture.
3
Preheat your oven to 425°F (220°C).
4
Stand the racks of lamb upright in a small, shallow roasting pan, ensuring that the bones are supporting each other.
5
Roast the lamb in the preheated oven: 25 minutes for rare, up to 30 minutes for well done.
6
Once cooked, remove the lamb from the oven and let it rest for at least 5 minutes to allow juices to redistribute before carving.
7
While the lamb is resting, pour the drippings into a small bowl and skim off the fat layer with a teaspoon, setting the drippings aside.
8
In a small saucepan, heat the extra virgin olive oil over medium heat. Add the whole cloves and sauté for about 20 seconds until fragrant.
9
Stir in the jellied cranberry sauce, dry red wine, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally.
10
Remove the saucepan from heat, strain the cranberry sauce into a clean pan, and return the mixture to a boil.
11
Add the pure vanilla extract, balsamic vinegar, and the reserved salt and pepper for seasoning, stirring well.
12
Incorporate the skimmed drippings back into the sauce and return to a simmer, allowing the flavors to meld.
13
Finally, strain the sauce into a serving dish, discarding any solids, and serve it alongside the carved lamb racks.
Nutrition Information
42g
Fat
17g
Carbs
60g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish of this recipe?
The main dish is an Herb-Crusted Rack of Lamb with a Cranberry-Red Wine Reduction.
How many racks of lamb are required?
The recipe requires 3 racks of lamb, each with 7 to 8 ribs.
How should the lamb racks be prepared for presentation?
Ask your butcher to French the racks of lamb, which involves trimming the meat and fat away from the ends of the rib bones.
What seasoning is used for the lamb crust?
The lamb is seasoned generously with a mixture of 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.
What is the recommended oven temperature for roasting?
Preheat your oven to 425°F (220°C) before roasting the lamb.
How long should I roast the lamb for a rare finish?
Roast the racks for 25 minutes for rare.
How long should I roast the lamb for a well-done finish?
Roast the lamb for up to 30 minutes for well done.
Is it necessary to rest the lamb after cooking?
Yes, let the lamb rest for at least 5 minutes to allow the juices to redistribute before carving.
How do I handle the pan drippings?
Pour the drippings into a bowl, skim off the fat layer with a teaspoon, and set the remaining drippings aside to add to the sauce later.
What oil is used for the sauce preparation?
The recipe calls for 1 teaspoon of extra virgin olive oil.
How are the whole cloves used in the sauce?
Sauté 10 whole cloves in olive oil for about 20 seconds until fragrant before adding other sauce ingredients.
What type of cranberry product is used for the reduction?
One 8-ounce can of jellied cranberry sauce is used.
How much red wine is needed for the sauce?
You will need 1 cup of dry red wine.
Which dried herb is used in the sauce?
The recipe uses 1 teaspoon of dried thyme leaves.
How long should the sauce simmer initially?
The mixture of cranberry sauce, wine, and thyme should simmer for 10 minutes.
Why is the sauce strained?
The sauce is strained to ensure a smooth texture and to discard solids like the whole cloves and shallots.
Are there any extracts used in this recipe?
Yes, 1 teaspoon of pure vanilla extract is added to the sauce.
Is vinegar included in the reduction?
Yes, 1 teaspoon of balsamic vinegar is stirred into the sauce.
When do you add the reserved drippings back into the sauce?
The skimmed drippings are incorporated back into the sauce after the initial straining and second boil.
How many servings does this recipe make?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 750 calories.
What is the fat content per serving?
Each serving has 42 grams of fat.
How much protein is in each serving?
Each serving provides 60 grams of protein.
How many carbohydrates are in a serving?
There are 17 grams of carbohydrates per serving.
What category does this dish belong to?
The recipe is categorized under Lamb/Sheep.
What ingredients are used for seasoning the sauce?
The sauce is seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
How much shallot is required?
The recipe uses 1/3 cup of chopped shallots.
What is the total count of ingredients used?
There are 13 total ingredients listed in the recipe.
Is this recipe good for special occasions?
Yes, it is described as ideal for holiday gatherings or sophisticated dinners due to its elegant presentation.
How do you position the lamb in the pan?
Stand the racks upright in a shallow roasting pan, making sure the bones support each other.