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| 1 Esslöffel | butter |
| 1/3 Tasse | shallots finely chopped |
| 1 Esslöffel | tomato paste |
| 1 1/2 Tasse | Canned beef broth |
| 1 1/2 Tasse | Canned low-salt chicken broth |
| 1/2 Tasse | Dried Bing cherries |
| 1/4 Tasse | Ruby Port |
| 1/4 Tasse | Brandy |
| 9 1/2 Teelöffel | rosemary fresh, chopped |
| 9 1/2 Teelöffel | marjoram freshly chopped |
| 1/2 Teelöffel | Drained green peppercorns in brine; chopped |
| 1 | Rack of lamb; 2-1/2-pound, 8-rib |
| 8 Teelöffel | parsley fresh, chopped |
| 2 Esslöffel | olive oil |
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A delicious entree from L'Apogee.
Melt butter in medium saucepan over medium heat. Add shallots; saut0 2 minutes. Mix in tomato paste. Add both broths; boil until reduced to 1 1/4 cups, about 25 minutes. Strain sauce into small saucepan. Add cherries, Port, brandy, 1/2 teaspoon rosemary and 1/2 teaspoon marjoram; boil until reduced to 1 cup, about 15 minutes. Mix in peppercorns. Set aside.
Preheat oven to 425×F. Sprinkle each rack of lamb with 4 1/2 teaspoons rosemary, 4 1/2 teaspoons marjoram and 4 teaspoons parsley; press to adhere. Sprinkle with salt and pepper. Heat oil in large skillet over high heat. Add 1 lamb rack; brown on all sides, about 6 minutes. Place lamb, meat side up, in baking pan. Repeat with second rack. Roast until meat thermometer inserted into center registers 130×F for medium-rare, about 18 minutes. Place lamb on carving board; let stand 10 minutes.
Bring sauce to simmer. Cut lamb between bones. Serve lamb with sauce.
4 Servings
Dec 2, 97
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