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1
To prepare the sauce; combine the 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 back of a spoon, 10 to 15 minutes.
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3
Add the butter and stir until melted.
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4
Season to taste with salt and pepper.
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5
Keep warm until you are ready to serve.
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6
Preheat oven to 300*F.
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7
To prepare the 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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8
Set aside until you are ready to use it.
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9
To prepare the lamb, season the racks well with salt and pepper.
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10
Heat the oil in a large saute pan over high heat until smoking hot.
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11
Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan.
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12
Continue searing the remaining 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 an internal temperature of 135*F for medium-rare doneness about 20 minutes.
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15
Remove the racks from the oven and let sit for about 5 minutes, then slice.
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16
To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
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17
Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.
