lamb and port sauceThis is a delicious winter recipe, suitable as an elegant dinner for two, or scaled up and served for company.  Get creative with your lamb crusts – herbs, nuts, figs, sausage and breadcrumbs all make excellent choices.

Makes: One rack (about 8 ribs)
Total kitchen time: 45 mins

Shopping list:

  • 1 8-10 rib rack of lamb, frenched
  • 1 tbsp Herbs de Provence (rosemary, thyme, basil, marjoram)
  • 4 cloves of garlic, smashed
  • 2 tbsp olive oil
  • 3 tbsp cherry preserves
  • 1/2 cup Tawny Port
  • 1 tsp dark brown sugar
  • kosher or coarse salt and freshly ground black pepper
  1. Preheat your oven to 400.  On the stovetop, heat a very heavy skillet large enough to comfortably fit the rack of lamb.
  2. Pat the rack of lamb dry with a paper towel.  Salt and pepper the meat generously.  Rub on the herbs de Provence, garlic and olive oil.
  3. Sear the rack on all sides in the skillet until deep golden brown, about 2 minutes per side.
  4. Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the meat reads 130F, about 10 minutes.  Let stand at least 5 minutes before carving.
  5. Meanwhile, combine the cherry preserves, port and brown sugar in a saucepan.  Bring to a boil and reduce, about 5 minutes.  If necessary, salt slightly to brighten the flavor of the cherries.

You’re going to love this dinner.  As soon as you’re finished, however, you’ll wish you had doubled the recipe!

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