Rack of Lamb with Dried Cherry and Green Peppercorn

Name: Rack of Lamb with Dried Cherry and Green Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1/3 cup finely chopped shallots; 1 tablespoon tomato paste; 1 1/2 cups canned beef broth; 1 1/2 cups canned low-salt chicken broth; 1/2 cup dried Bing cherries; 1/4 cup ruby Port; 1/4 cup brandy; 9 1/2 teaspoons chopped fresh rosemary; 9 1/2 teaspoons chopped fresh marjoram; 1/2 teaspoon drained green peppercorns in brine, chopped; 1 2 1/2-pound 8-rib racks of lamb; 8 teaspoons chopped fresh parsley; 2 tablespoons olive oil

Servings: persons

1 tablespoon butter
1/3 cup finely chopped shallots
1 tablespoon tomato paste
1 1/2 cups canned beef broth
1 1/2 cups canned low-salt chicken broth
1/2 cup dried Bing cherries
1/4 cup ruby Port
1/4 cup brandy
9 1/2 teaspoons chopped fresh rosemary
9 1/2 teaspoons chopped fresh marjoram
1/2 teaspoon drained green peppercorns in brine, chopped
1 2 1/2-pound 8-rib racks of lamb
8 teaspoons chopped fresh parsley
2 tablespoons olive oil

1
Melt butter in medium saucepan over medium heat.
2
Add shallots; saute 2 minutes.
3
Mix in tomato paste.
4
Add both broths; boil until reduced to 1 1/4 cups, about 25 minutes.
5
Strain sauce into small saucepan.
6
Add cherries, Port, brandy,1/2 teaspoon rosemary and 1/2 teaspoon marjoram; boil until reduced to 1 cup, about 15 minutes.
7
Mix in peppercorns.
8
Set aside.
9
Preheat oven to 425F.
10
Sprinkle each rack of lamb with 4 1/2 teaspoons rosemary,4 1/2 teaspoons marjoram and 4 teaspoons parsley; press to adhere.
11
Sprinkle with salt and pepper.
12
Heat oil in large skillet over high heat.
13
Add 1 lamb rack; brown on all sides, about 6 minutes.
14
Place lamb, meat side up, in baking pan.
15
Repeat with second rack.
16
Roast until meat thermometer inserted into center registers 130F for medium-rare, about 18 minutes.
17
Place lamb on carving board; let stand 10 minutes.
18
Bring sauce to simmer.
19
Cut lamb between bones.
20
Serve lamb with sauce.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 1/3 cup finely chopped shallots, 1 tablespoon tomato paste, 1 1/2 cups canned beef broth, and more.

Yes, Rack of Lamb with Dried Cherry and Green Peppercorn 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.

That's it — enjoy your meal!

Rack of Lamb with Dried Cherry and Green Peppercorn Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions