Herbed Rack Of Lamb With Lingonberry Sauce Recipe

Name: Herbed Rack Of Lamb With Lingonberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons finely chopped fresh thyme; 2 tablespoons finely chopped fresh parsley; 1 teaspoon minced fresh rosemary; 2 teaspoons Dijon mustard; 1 large garlic clove, minced; 5 tablespoons raspberry vinegar, divided; 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; Cooking spray; 1/4 cup tawny port; 3 tablespoons finely chopped shallots; 1/2 cup fat-free, less-sodium beef broth; 1/3 cup lingonberry preserves; 1 1/2 teaspoons butter

Servings: persons

2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley
1 teaspoon minced fresh rosemary
2 teaspoons Dijon mustard
1 large garlic clove, minced
5 tablespoons raspberry vinegar, divided
2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
1/4 cup tawny port
3 tablespoons finely chopped shallots
1/2 cup fat-free, less-sodium beef broth
1/3 cup lingonberry preserves
1 1/2 teaspoons butter

1
Preheat oven to 400u00b0.
2
Combine first 5 ingredients in a bowl; stir in 1 tablespoon vinegar.
3
Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 2 minutes on each side or until browned. Remove lamb from pan; pat thyme mixture over lamb. Return lamb to pan; place pan in oven. Bake at 400u00b0 for 15 minutes or until a thermometer registers 138u00b0. Remove lamb from pan, and let stand for 10 minutes. Cut into chops.
4
Return pan to medium-high heat; add remaining 1/4 cup vinegar, port, and shallots. Bring to a boil. Boil 1 minute or until mixture is reduced by half; stir in broth. Bring to a boil; cook 3 minutes or until liquid measures about 1/2 cup. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and preserves. Cook 1 minute; remove from heat. Add butter, stirring until butter melts. Serve sauce with lamb.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons finely chopped fresh thyme, 2 tablespoons finely chopped fresh parsley, 1 teaspoon minced fresh rosemary, 2 teaspoons Dijon mustard, and more.

Yes, Herbed Rack Of Lamb With Lingonberry Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herbed Rack Of Lamb With Lingonberry Sauce

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