Recipe - Rack Of Lamb With Ruby Shallot Marmalade

LAMB:
1 teaspoon Olive oil
1 9rib rack of lamb, trimmed
Salt & Pepper

RUBY SHALLOT MARMALADE
2 tablespoon Unsalted butter
3 lg Shallots, cut or sliced up thin
crosswise
2/3 cup Beef broth
2/3 cup Ruby Port
Salt & pepper

Prepare Lamb: Cut meat away from rack in one piece, then cut rack int
separate ribs. (the butcher can do this for you). Rub oil over lamb me and
season to taste with salt and pepper. Arrange ribs in single laye shallow
roasting pan, leaving space for meat. Roast ribs in lower thr of
450degree oven for 10 minutes. Add lamb meat and roast until mediumrare,
about 15 minutes. ( Thermometer inserted in center should read 120) Remove
meat to warm platter. Tent with foil and let stand 1 minutes before
slicing. Continue roasting ribs until crisp and sizzli about 10 minutes
more. Perpare Marmalade: Heat 1 tbs. butter in 12inch nonstick skillet ov
medium heat. When hot, add shallots. Cook, covered, over mediumlow until
very tender but not browned, about 10 minutes, stirring often. broth and
Port. Simmer, uncovered, until mixture is reduced to One half cu about 9
minutes. Stir in remaining butter until melted. Season with and pepper
Serve hot. To Serve: Cut lamb meat into 10 thin slices. Arrange 2 crossed
ribs o each of 4 warm dinner plates. Overlap 4 lamb slices on each pair of
crossed ribs. Drizzle ruby shallot marmalade over slices. Submitted By
TANANA REYNOLDS On 052395 (0845)