This is a stylish dish that could grace a holiday occasion or be a good choice for entertaining any time of year. Don't worry that its preparation will mean the cook has to lose a lot of social time toiling away out of sight in the kitchen. The lamb roasts in about 30 minutes and, while it's in the oven, the savory, rosy-red sauce can be prepared simply and easily. This is a dish that will look as good as it tastes.
Roast Rack of Lamb With Cranberry and Red Wine Sauce
3 racks (7 or 8 ribs each) lamb, trimmed and frenched (see note)
1 teaspoon olive oil
1/3 cup (2 ounces) chopped shallots
10 whole cloves
8-ounce can jellied cranberries
1 cup red wine
1 teaspoon dried thyme leaves
1 teaspoon vanilla extract
1/2 teaspoon balsamic vinegar
Salt and pepper to taste
Time: 40 to 45 minutes from start to finish.
Preheat oven to 425 degrees.
Season lamb to taste with salt and pepper.
Place racks upright, with bones supporting one another, in small roasting pan.
Roast at 425 for 24 minutes (for rare), to 30 minutes (for well-done).
Remove from oven and let stand 5 minutes before carving.
Pour meat juice into small bowl and skim off fat layer with teaspoon; set aside.
Meanwhile, heat olive oil in small saucepan. Add shallots and saute over medium heat for 3 minutes or until golden, stirring frequently.
Add cloves and saute for 20 seconds.
Add jellied cranberries, red wine and thyme and bring to boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat, strain into clean pan and return to boil.
Stir in vanilla, vinegar and salt.
Pour reserved meat juice into sauce and return to boil. Strain into serving dish. Serve with lamb.
Makes 6 servings.
* Most local butchers will trim racks of lamb for roasting. The trimmed racks that are ready for the oven are called "frenched."
Nutrition information per serving: 320 calories, 27g protein, 13g carbohydrates, 0g fiber, 14g fat, 5g saturated, 90mg cholesterol, 115mg sodium.
