Cherry And Port Glazed Rack Of Lamb Food

CHERRY-AND-PORT-GLAZED RACK OF LAMB

Steps:

• Preheat oven to 450°F. Line a roasting pan with aluminum foil and set aside. In a small saucepan over medium heat, bring cherry preserves, port, garlic, and thyme sprigs to a boil. Let boil for 2 to 3 minutes, then remove from heat. Reserve one-third sauce for basting and set aside remaining for serving.
• In a small bowl, combine chopped thyme, sea salt, and ground pepper, and rub over lamb. Set racks upright in prepared pan by propping them against each other, with meaty sides facing out and bones crisscrossing. Roast lamb for 15 minutes. Continue to roast lamb, basting with reserved cherry-port sauce every 5 minutes, until meat reaches desired doneness - an additional 10 minutes for rare, 15 for medium-rare, 20 for medium. Allow lamb to rest for 15 to 20 minutes. Carve between ribs and serve with reserved sauce.

GLAZED RACKS OF LAMB

Steps:

• Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.

HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE

Steps:

• Preheat the oven to 450 degrees F.
• Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
• Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
• Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
• In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.

RACK OF LAMB WITH A MERLOT GLAZE AND CHERRY REDUCTION SAUCE

Steps:

• 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.
• 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.
• Add the butter and stir until melted.
• Season to taste with salt and pepper.
• Keep warm until you are ready to serve.
• Preheat oven to 300*F.
• 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.
• Set aside until you are ready to use it.
• To prepare the lamb, season the racks well with salt and pepper.
• Heat the oil in a large saute pan over high heat until smoking hot.
• 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.
• Continue searing the remaining racks.
• Baste the racks well with the glaze.
• 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.
• Remove the racks from the oven and let sit for about 5 minutes, then slice.
• To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
• Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.

CHERRY-GLAZED LAMB CHOPS

Steps:

• Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.

CHERRY-PORT GLAZE (COOK'S ILLUSTRATED)

Steps:

• Simmer the port in a small saucepan over medium heat until it is reduced to 2 tablespoons, about 5 minutes.
• Add the brown sugar, cherry preserves, and ground pepper and cook, stirring occasionally, until the sugar dissolves and the mixture is thick, syrupy and reduced to 1 cup, 5 to 10 minutes.
• To use as glaze, bake your ham until it reached an internal temperature of 100 degrees.
• Remove ham from oven and increase oven temperature to 350 degrees.
• Cut open the oven bag (if using the CI method) and roll back the sides to expose the ham.
• Brush ham with about one-third of the glaze (a silicone brush is highly recommended).
• Return to the oven until the glaze becomes sticky, about 10 minutes.
• Remove ham from the oven, transfer to a cutting board, and brush te entire ham with another third of the glaze. (If the glaze has thickened, just reheat it briefly).
• Let the ham rest, loosely covered with foil, for 15 minutes.
• Heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices, until it forms a thick but fluid sauce. Pass the sauce with the ham.
• Note: I think this recipe makes enough for probably six people, at best, but did not really measure it out after adding the juices. Also, I found the ham juices very salty, and would probably use just two or three spoons of ham drippings, and low-sodium broth or water for the rest.

GLAZED RACK OF LAMB

Steps:

• Combine marinade ingredients and marinade rack of lamb for a minimum of 4-6 hours prior to preparation.
• Refrigerate, and turn ocasionally.
• Combine honey and Southern Comfort in a preheated saucepan.
• Bring the mixture to a boil then reduce heat while stirring constantly for about 10 minutes.
• Add crushed pecans and reduce mixture to a thick syrup.
• Preheat oven to 425 degrees.
• In an ovenproof skillet, heat a tbsp of olive oil on medium and place the marinated rack of lamb, fat side down in the skillet and allow to cook for about 2 minutes (should be golden brown).
• Pour the glaze liberally over the top of the rack of lamb, and allow to cook an additional minute, being careful not to burn.
• Place the ovenproof skillet with the rack of lamb in the preheated oven, and cook until rare (about 18-25 minutes or 145-150 degrees F at the centre).
• Remove from oven, and allow to stand for 5 minutes before serving.

HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE

Steps:

• 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
• 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
• 3. Pre-heat oven to 400-degrees.
• 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
• 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
• 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
• 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.