Wednesday, May 19, 2010

Cherry Glazed Rack of Lamb

Looks super simple and delicious!!

Cherry Glazed Rack of Lamb
Serves 8

1 can (16 oz.) dark sweet cherries in heavy syrup
1/4 cup honey
2 T. grenadine syrup
1/2 tsp. almond extract
1/4 tsp. ground ginger
1 T. cornstarch
1/4 cup water
1 double rack of lamb (about 5 pounds)

  1. Preheat oven to 375 degrees.
  2. Drain cherries, reserving liquid; place liquid in saucepan. Chop enough cherries to make 1/3 cup; add to saucepan and reserve the remaining cherries. Add honey, grenadine syrup, almond extract and ginger. 
  3. Cook until heated, stirring occasionally. Dissolve cornstarch in water; slowly add to cherry mixture, stirring constantly until mixture thickens. 
  4. Place lamb on rack in shallow roasting pan. Bake in preheated oven 24 to 26 minutes per pound or until meat thermometer registers 150 degrees for medium-rare doneness. During last 40 minutes of baking time, baste rack with cherry sauce every 10 minutes. 
  5. When rack is done, stir cherries into remaining cherry sauce and heat. Cut lamb between bones into chops to serve. Serve cherry sauce with lamb.


It was really good but after about 3/4 of the way through the cherries became a little overwhelming. More than likely because I used more cherries than it called for. All in all a very delicious meal.
Please excuse the "bright red alien popsicle" picture.  I didnt take the time to take another picture after it was sliced as the house became quite busy with ppl eating.

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