This 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
- 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
- Preheat your oven to 400. On the stovetop, heat a very heavy skillet large enough to comfortably fit the rack of lamb.
- 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.
- Sear the rack on all sides in the skillet until deep golden brown, about 2 minutes per side.
- 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.
- 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!