Recipe - Rack Of Lamb With Dried Cherry And Green Peppercorn Sauce

1 tablespoon Butter
1/3 cup Finely chopped shallots
1 tablespoon Tomato paste
1 One half cup Canned beef broth
1 One half cup Canned lowsalt chicken
broth
One half cup Dried Bing cherries
One fourth cup Ruby Port
One fourth cup Brandy
9 One half teaspoon Chopped fresh rosemary
9 One half teaspoon Chopped fresh marjoram
One half teaspoon Drained green peppercorns in
brine; chopped
1 Rack of lamb; 21/2pound,
8rib
8 teaspoon Chopped fresh parsley
2 tablespoon Olive oil

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, One half teaspoon rosemary and One half 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 One half teaspoons
rosemary, 4 One half 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 mediumrare, about 18
minutes. Place lamb on carving board; let stand 10 minutes.

Bring sauce to simmer. Cut lamb between bones. Serve lamb with sauce.

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