Herb Crusted Rack of Lamb with Dried Cherry Sauce - Ferrari-Carano

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Herb Crusted Rack of Lamb with Dried Cherry Sauce

Main Courses

Serves 6

Our recipe for rack of lamb crusted with parsley, thyme, rosemary and lavendar and topped with a tart dried cherry sauce is the perfect match to serve with any of Ferrari-Carano’s delicious Pinot Noirs. The sauce can be made up to 2 days ahead.

Lamb & Seasoning

01

Preheat oven to 475 degrees. Season lamb with salt and pepper. Combine garlic, parsley, thyme, rosemary, lavender, Dijon mustard and olive oil and stir to mix well.

02

Heat a large skillet over high heat. Add lamb, meat side down, and hold with tongs to sear to a nice brown crust. Turn and do this on all sides to sear. Remove meat from skillet and brush the meaty side of the rack with prepared garlic-herb paste.

03

Transfer racks to a roasting pan. Cover rib bones with strips of foil so they do not burn and roast until medium rare, for about 25 minutes, until internal temperature reaches 124 degrees. Let racks rest for at least 5 minutes before carving.

Cherry Sauce

01

Heat a medium skillet, add honey and cook over moderate heat until caramelized, being careful not to burn. Add the balsamic vinegar and cook for only 10 seconds, then add the wine and cook for about 5 more minutes to reduce.

02

Stir in demi-glace and stock and simmer until reduced to 1 cup, about 15 minutes. Add the dried cherries. Correct seasoning. (Sauce can be made up to two days ahead.)

03

Carve rack of lamb and arrange on serving plates. Serve immediately with cherry sauce and pair with Ferrari-Carano Pinot Noirs!

Ingredients

Lamb & Seasoning

  • 2 racks of lamb, chine bones removed, Frenched and meat trimmed of fat
  • Kosher salt and freshly ground pepper
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp culinary lavender
  • 3 Tbsp Dijon mustard
  • 1/4 cup olive oil

Cherry Sauce

  • 2 Tbsp honey
  • 3 Tbsp balsamic vinegar
  • 2/3 cup Ferrari-Carano Pinot Noir
  • 1 cup veal demi-glace
  • 3/4 cup veal stock or chicken broth
  • 1/4 cup dried cherries, coarsely chopped