Rack of Lamb at Gerry’s
Prep 1 min. Cook 25 mins Eat 26 mins
Last night I got to cook in my friend, Gerry’s state-of-the-art kitchen. It was a Rainy Night Dinner. We had so much fun cooking and sampling some amazing dishes. I wanted to try out some of the recipes we’ll be making at our April 1 Spring Entertaining Cooking Class and the Roast Rack of Lamb that I’ve been salivating over in the March/April issue of La Cucina Italiana. Today, I began a new gig as the Western Ad Rep of La Cucina Italiana Magazine, which is so cool…I digress!
Sun-Dried Cherry Pinot Noir Sauce
Now, back to our menu…We made the Sun-Dried Cherry Pinot Noir Sauce that we’ll be making at our April 1 Cooking Class and for this dinner I decided to serve it over the Roasted Rack of Lamb.
Wild and White Rice Pilaf
We also tasted the Wild and White Rice Pilaf that we’ll be making in class.
Gerry started the evening with appetizers and a fabulous cheese plate of a blue/brie and an apricot laced cheese which I enjoyed as I cooked away to my heart’s content in her kitchen.
Dan’s Cheesecake
Then for dessert…Dan served up the pièce de résistance – his killer Cheesecake with the Walnut/Graham Cracker crust – his secret recipe that I hope to pry out of him one day! This was a Rainy Night Dinner to remember!
Click here for the Pumpkin Pecan Cheesecake recipe.
Click here for the 4th of July Cheesecake recipe.
Click here to get the Dried Cherry Pinot Noir Sauce.
Roasted Rack of Lamb
This is a perfect Spring Dish and I simplified the recipe from the March/April issue of La Cucina Italiana.
2 (8-rib) frenched racks of lamb (1 1/2 pounds each), brought to room temperature (I found some beautiful racks at Costco for $11.99/pound)
Lawry’s Seasoned Salt
Preheat oven to 350° with rack in middle. Season the racks all over with Lawry’s Seasoned Salt. Intertwine the 8 ribs of one rack with the other so they stand up on their own on your baking tray. Roast the racks for 25-35 minutes or until a thermometer inserted diagonally into the center of meat registers 120°. I test for doneness by pressing the meat with a clean finger. When it sinks in a little, it is rare, which is how you should roast lamb. Please don’t overcook it. Your guests who want it cooked more will enjoy the ends. Now you need patience. Let the rack sit right there on the baking tray for 5-10 minutes before you slice into it. Then slice each rack into 8 pieces letting the ribs be your guide. Place 2 ribs on each plate as shown in the picture. If any of your guests shudder at the sight of rare meat, offer to sear their pieces on a baking tray that you could have already hot in the oven for just this purpose. One minute in the hot oven should do the job.
Rack of Lamb with Dried Cherry Pinot Noir Sauce
Ingredients
- 1 cup dried cherries
- 1/2 cup orange juice
- 1/2 cup port wine
- 1 Tablespoon olive oil
- l large shallot minced
- 2 cups chicken stock
- 1 cup pinot noir wine
- 1 teaspoon fresh thyme leaves chopped
- 2 Tablespoon hoisin sauce
- 1 Tablespoon unsalted butter
- 1 pinch Kosher salt and freshly ground pepper to taste
- 2 1 1/2 pound frenched racks of lamb 8 ribs each
- 1 Tablespoon Lawry's Seasoned Salt
Instructions
- Preheat oven to 350° with rack in the middle. Make the sauce. Put the cherries in a bowl and add the orange juice and port winek to plump them up. Set aside.
- Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook until tender, but not browned, 3 to 4 minutes. Stir in the chicken stock, pinot noir wine and thyme. Raise the heat to medium-high. Bring to a boil and continue boiling until reducing to half its volume, about 15 minutes or less. Stir in the hoisin sauce.
- Add the plumped cherries and their liquid to the pan. Bring to a boil and reduce heat to low. Continue cooking, stirring occasionally, until the liquid turns slightly syrupy, 7 to 10 minutes. Whisk in butter. Season to taste with salt and pepper. Cover the pan to keep warm for serving. Sauce can be made in advance and reheated.
- While the sauce is cooking, season the racks all over with Lawry’s Seasoned Salt. Intertwine the 8 ribs of one rack with the other so they stand up on their own on your baking tray. Roast the racks for 25-35 minutes or until a thermometer inserted diagonally into the center of meat registers 120°. I test for doneness by pressing the meat with a clean finger. When it sinks in a little, it is rare, which is best for roast lamb Your guests who want it cooked more will enjoy the ends. Let the rack sit on the baking tray for 5-10 minutes before you slice into it. Then slice each rack into 8 pieces letting the ribs be your guide. Place 2 ribs on each plate and top with the sauce.
- If any of your guests shudder at the sight of rare meat, offer to sear their pieces on a baking tray that you could have already hot in the oven for just this purpose. One minute in the hot oven should do the job.
We welcome your feedback.