This show-stopping dish features tender bone-in lamb racks marinated in a robust blend of olive oil, white wine, garlic, and fresh herbs. The meat is roasted to a perfect medium-rare, ensuring juicy, flavorful bites. It is paired with a luxurious sun-dried cherry sauce that adds a sweet and tangy contrast to the rich lamb. Crispy deep-fried parsnip chips and braised Swiss chard provide textural variety and earthy balance. Ideal for special occasions, holiday dinners, or an impressive date night meal, this recipe combines classic Mediterranean flavors with modern presentation for a truly memorable dining experience.
Rack Of Lamb W/ Sun-Dried Cherry Sauce & Pars
Description
This show-stopping dish features tender bone-in lamb racks marinated in a robust blend of olive oil, white wine, garlic, and fresh herbs. The meat is roasted to a perfect medium-rare, ensuring juicy, flavorful bites. It is paired with a luxurious sun-dried cherry sauce that adds a sweet and tangy contrast to the rich lamb. Crispy deep-fried parsnip chips and braised Swiss chard provide textural variety and earthy balance. Ideal for special occasions, holiday dinners, or an impressive date night meal, this recipe combines classic Mediterranean flavors with modern presentation for a truly memorable dining experience.Ingredients
Directions
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Trim excess fat from the lamb racks and French the bones by removing meat and fat from the top of the rib bones.
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In a bowl, whisk together 1 cup olive oil, 1/2 cup dry white wine, 1 tablespoon minced fresh garlic, 2 teaspoons each minced fresh rosemary and thyme, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper.
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Place lamb racks in a resealable bag or dish, pour marinade over them, ensuring they are well coated. Refrigerate for 6 hours or overnight, turning occasionally.
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Preheat oven to 425&# 194;°F (220ðC).
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Remove lamb from refrigerator and let sit at room temperature for 30 minutes before cooking.
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Roast lamb racks on a rack set in a roasting pan for 15-20 minutes, or until internal temperature reaches 120-125ðF for rare to medium-rare.
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Transfer lamb to a cutting board and let rest for 5 minutes before slicing.
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Slice each rack into double-bone chops.
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Arrange chops on warm plates alongside braised Swiss chard.
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Spoon warm sun-dried cherry sauce around the chops.
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Top with deep-fried parsnip chips and garnish with fresh thyme or rosemary sprigs. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 294.0kcal
- % Daily Value *
- Total Fat 21.0g33%
- Saturated Fat 9.0g45%
- Cholesterol 97.0mg33%
- Sodium 72.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sun-Dried Cherry Sauce Recipe: Combine 1 cup sun-dried cherries, 1/2 cup red wine, 1 tablespoon honey, and 1 teaspoon balsamic vinegar in a small saucepan. Simmer over medium heat until thickened, about 10 minutes. Blend until smooth. Keep warm until serving.
Parsnip Chips: Slice parsnips very thinly using a mandoline. Deep fry in oil at 350ðF until golden and crisp. Drain on paper towels and season with salt.
Braised Swiss Chard: Sauté chard stems in butter, add leaves and a splash of water or broth. Cover and steam until wilted, about 5 minutes. Season with salt and pepper.
For best results, use a meat thermometer to ensure the lamb is cooked to your desired doneness. Remember that the temperature will rise slightly during resting.
If fresh herbs are unavailable, substitute with 1 teaspoon dried rosemary and 1 teaspoon dried thyme in the marinade.
