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Lamb with Cherry Sauce
Recipes
Lamb with Cherry Sauce
4 servings
1 hour total (Active 15 minutes)

Ingredients

  • 1 small shallot
  • 2 frenched lamb racks (1 ½–1 ¾ lb each)
  • 1 (5 oz) bag dried cherries
  • 1 ¼ cups reduced-sodium beef broth
  • ¼ cup + 1 cup cherry preserves, divided
  • 6 teaspoons coarse-ground mustard, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon Worcestershire sauce

Steps

    1. Preheat oven to 400°F. Chop shallot finely (2 tablespoons). Trim lamb racks; remove fat from rib bones, if needed (wash hands).
    2. Combine cherries, broth, ¼ cup preserves, and 2 teaspoons mustard; place in 9-inch square baking dish. Arrange roasting rack in dish over broth mixture.
    3. Place racks of lamb on roasting rack fat-side out with ribs crisscrossed; season with salt and pepper. Combine Worcestershire sauce, shallots, and remaining 1 cup preserves and 4 teaspoons mustard; spread mixture over lamb.
    4. Bake 25–30 minutes until lamb is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Slice and serve sauce remaining in baking dish over lamb.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking lamb, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 710, Total Fat 18g, Sat Fat 9g, Trans Fat 1g, Chol 175mg, Sodium 740mg, Total Carb 93g, Fiber 2g, Sugars 80g, Protein 49g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 20%