Herbed Rack of Lamb with Lingonberry Sauce

Herbed Rack of Lamb with Lingonberry Sauce
Photo by Randy Mayor

Ingredients

  • 5 tablespoons raspberry vinegar, divided
  • 5 tablespoons raspberry vinegar, divided
  • 1 teaspoon minced fresh rosemary
  • Cooking spray
  • 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
  • ½ teaspoon salt, divided
  • ¼ cup tawny port
  • + 19 more ingredients
    • 2 tablespoons finely chopped fresh parsley
    • ½ cup fat-free, less-sodium beef broth
    • 1 large garlic clove, minced
    • ½ teaspoon salt, divided
    • 2 teaspoons Dijon mustard
    • 2 teaspoons Dijon mustard
    • ½ teaspoon freshly ground black pepper, divided
    • 1/3 cup lingonberry preserves
    • 1 ½ teaspoons butter
    • 1/3 cup lingonberry preserves
    • ½ cup fat-free, less-sodium beef broth
    • Cooking spray
    • 2 tablespoons finely chopped fresh thyme
    • 3 tablespoons finely chopped shallots
    • 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
    • ½ teaspoon freshly ground black pepper, divided
    • 1 large garlic clove, minced
    • 1 teaspoon minced fresh rosemary
    • 2 tablespoons finely chopped fresh parsley

1. Preheat oven to 400°. 2. Combine first 5 ingredients in a bowl; stir in 1 tablespoon vinegar. 3. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 2 minutes on each side or ...

View full recipe at My Recipes

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