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1
To prepare the sauce, combine wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
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2
Add the stock, decrease the heat to medium and reduce until the sauce is thick and coats the spoon, about 10 to 15 minutes.
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3
Add butter and stir until melted.
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4
Season with salt and pepper to taste.
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5
Preheat oven to 300 degrees F.
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6
To prepare glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes.
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7
Set aside until ready to use.
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8
To prepare the lamb, season well with salt and pepper.
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9
Heat the oil in a large saute pan over high heat until smoking hot.
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10
Add as many racks as will fit, meat side down, and sear well (3 to 4 minutes).
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11
Transfer to a sheet pan.
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12
Continue searing racks.
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13
Baste the racks well with the glaze.
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14
Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches 135 degrees F internally, about 20 minutes for medium-rare doneness.
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15
Remove racks from oven and let sit for 5 minutes, then slice.
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16
(Mine were too rare at this point, so I sliced them all individually, then seared them again on each side, which gave a better doneness for my taste.)
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17
Place on a platter to serve and drizzle the some of the sauce.
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18
Garnish with rosemary springs and serve warm, with extra sauce on side.
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19
Note: This was absolutly FABULOUS!
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20
A must-try!
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21
Start the sauces all at the same time, it will help save time.
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22
Also plan a little more time for cooking, just in case the degree of doneness isnt to your liking.
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23
I also couldnt find fresh cherries that week, so I used canned cherries.
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24
Then I waited to add the cherries until the very end of making the sauce, with just enough time to soften them and heat them through.
