Rack of Lamb with cherry balsamic sauce

Name: Rack of Lamb with cherry balsamic sauce
Cuisine: American
Ingredients: 2 each rack of lamb; 1 tbsp olive oil; 1 tbsp minced garlic; 2 tbsp minced onion; 2 tsp lemon zest; 2 tsp orange zest; 1 juice of 1 lemon and juice of 1 orange; 1 tbsp minced fresh rosemary; 1 tsp minced fresh thyme; 2 tbsp minced italian parsley; 2 tbsp minced shallots; 1 tsp minced garlic; 1 cup fresh cherries pitted; 1 cup balsamic vinegar; 1 packages Knorr homestyle chicken broth; 1 tbsp butter; 1 tbsp minced fresh rosemary; 1 tbsp minced chives

jessicadpaxton @jessicaDP

Austin, Texas

Rack of Lamb with cherry balsamic sauce

jessicadpaxton @jessicaDP

Saved

Ingredients

Lamb Marinade
2 eachrack of lamb
1 tbspolive oil
1 tbspminced garlic
2 tbspminced onion
2 tsplemon zest
2 tsporange zest
1juice of 1 lemon and juice of 1 orange
1 tbspminced fresh rosemary
1 tspminced fresh thyme
2 tbspminced italian parsley
Cherry Balsamic Sauce
2 tbspminced shallots
1 tspminced garlic
1 cupfresh cherries pitted
1 cupbalsamic vinegar
1 packagesKnorr homestyle chicken broth
1 tbspbutter
1 tbspminced fresh rosemary
1 tbspminced chives

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Steps

1

Mix together lamb marinade ingredients into a large ziploc bag and add lamb. Toss to coat and refrigerate 3 hours to overnight
2

Preheat oven to 375 and remove lamd from marinade and season with salt and pepper
3

Roast lamb for 20 to 30 minutes until meat thermometer reads 130°F for rare (recommended) remove lamb and cover with foil to rest 15 minutes.
4

Slice lamb between the bones and serve 3 to 4 chops per person
5

For Cherry Balsamic Sauce
6

Heat oil in medium sauce pan and saute garlic and shallots until tender
7

Add pitted cherries, rosemary, chives and cook for 1 minute, then add balsalmic and simmer to reduce until cherries are cooked and sauce is thickened
8

Finish sauce by whisking in a tablespoon of cold butter