Thursday, December 17, 2015

Cranberry-Marinated Rack of Australian Lamb

How did the wonders of lamb get relegated to springtime?  What law got passed so many years ago that said- all of the delicious dishes that lamb can make should really only be eaten between March and May?  I think it is long past time to change that rule- and luckily the Australian Lamb Board agrees with me. The US shortage of turkeys this year around our holiday season has sent a lot of people scrambling for an alternative to the healthy bird.  Lamb is well known as one of the leanest meats, its low in cholesterol and a 3 oz serving has only 175 calories.  So as your loved ones gather around the table- when you serve lamb you'll know that you are serving them a meal that will take care of them as much as delight their taste buds.

I was the very lucky recipient of two racks of lamb from the Australian Lamb Board a few weeks ago and I got to try one of their recipes perfectly crafted holiday inspired recipes- their Cranberry-Marinated Rack of Australian Lamb.  Now I've never made a rack of lamb before, but their recipe was so well written, and easy to follow that I flawlessly was able to serve a gorgeous and flavorful rack without too much fuss.  And really isn't delicious and easy two key features to a holiday meal?  

Give this recipe a try and impress every guest at your holiday party!

Servings:  6

2 Australian lamb racks, frenched
1 cup pure cranberry or pomegranate juice 
1 cup white or red wine 
½ cup cranberries
1 sprig fresh rosemary
2 tablespoons olive oil
Salt and freshly ground pepper, to taste

Place racks of lamb in large, deep dish. Add juice, wine, cranberries, and rosemary. Cover and marinate 2-3 hours or overnight. 

Remove lamb from marinade, pat dry and season to taste. Place marinade in
saucepan and bring to a boil. Reduce heat and simmer until reduced to a thin glaze. Discard rosemary. Keep glaze warm. 

Preheat oven to 400ºF. Heat oil in a large pan and sear lamb on all sides to brown, place in oven and cook 8-10 minutes for medium rare or until cooked as desired. Allow to rest for a few minutes before slicing into individual chops.

Spoon sauce over lamb and serve with rice and steamed green beans.

Marinate the lamb the day before. 

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