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Publix Aprons Recipes

Lamb With Cherry Sauce and French-Style Buttered Potatoes

Total Time - 1 hour / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Prepare potatoes and begin to bake - 10 minutes
  • Prepare lamb, finish potatoes; serve - 45 minutes

Lamb With Cherry Sauce and French-Style Buttered Potatoes

Lamb With Cherry Sauce

Ingredients
2 tablespoons shallots, finely chopped
2 (1 1/2- to 1 3/4-lb) frenched racks of lamb
1 (6-oz) bag dried cherries
1 1/4 cups reduced-sodium beef broth
1/4 cup + 1 cup cherry preserves, divided
6 teaspoons whole grain mustard, divided
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce

Prep
  • Preheat oven to 400°F. Chop shallots.
  • Trim lamb racks; remove fat from rib bones, if needed (wash hands).
Steps
  1. Combine cherries, broth, 1/4 cup preserves, and 2 teaspoons mustard; place in 9-inch square baking dish. Arrange roasting rack in dish over broth mixture.
  2. Place racks of lamb, fat side out and ribs crisscrossed, on rack; season with salt and pepper. Combine remaining each 1 cup preserves and 4 teaspoons mustard with Worcestershire and shallots until blended. Spread cherry mixture over lamb.
  3. Bake 25–30 minutes or until lamb is 145°F (for medium-rare). Let rack rest 5 minutes before slicing. Slice and serve sauce remaining in baking dish over lamb.

CALORIES (per 1/4 recipe) 830kcal; FAT 30g; CHOL 135mg; SODIUM 710mg; CARB 103; FIBER 12g; PROTEIN 35g; VIT A 30%; VIT C 0%; CALC 6%; IRON 20%

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French-Style Buttered Potatoes

Ingredients
1 (3.5-oz) stick herb garlic butter
1 teaspoon herbes de Provence
1 (20-oz) bag refrigerated homestyle sliced potatoes
1 tablespoon quick-mixing flour

Prep
  • Preheat oven to 400°F. Melt butter in microwave or on stovetop.
Steps
  1. Combine butter and herbs in medium bowl; stir in potatoes until evenly coated. Sprinkle flour over potatoes; turn potatoes to coat.
  2. Transfer potatoes into 8 medium (or 6 large) muffin cups, pressing gently to compact the layers. Bake 35–40 minutes or until edges are browned and potatoes are firmly set.
  3. Carefully invert pan to turn out potatoes. Serve warm. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 190cal; FAT 12g; CHOL 30mg; SODIUM 190mg; CARB 20g; FIBER 2g; PROTEIN 2g; VIT A 10%; VIT C 10%; CALC 0%; IRON 4%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 12 ITEMS TO LIST

Dairy
Add to your grocery list 1 (20-oz) bag refrigerated homestyle sliced potatoes

Deli
Add to your grocery list 1 (3.5-oz) stick herb garlic butter

Dry Grocery
Add to your grocery list 1 tsp Worcestershire sauce
Add to your grocery list 1 1/4 cups cherry preserves
Add to your grocery list 1 (6-oz) bag dried cherries
Add to your grocery list 1 tsp herbes de Provence
Add to your grocery list 1 tbsp quick-mixing flour
Add to your grocery list 1 1/4 cups reduced-sodium beef broth
Add to your grocery list 6 tsp whole grain mustard

Meat
Add to your grocery list 2 (1 1/2- to 1 3/4-lb) frenched racks of lamb

Produce
Add to your grocery list 1 (3-oz) bag shallots

From Your Pantry
Add to your grocery list 1 tsp kosher salt

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Aprons Advice

  • Complete your meal with broccoli, potato rolls, and cheesecake for dessert.
  • Ask the Meat department to french (trim fat from) the bones for you. This is a time-saver and gives a better presentation.
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Recipe Version beef0095