Rack of Lamb with a Merlot Glaze and Cherry Reduction Sauce
Elevate your next dinner gathering with this show-stopping Rack of Lamb with a Merlot Glaze and Cherry Reduction Sauce. Perfectly seared and oven-roasted to tender, juicy perfection, the lamb is infused with aromatic garlic and rosemary for a classic, herbaceous flavor profile. The star of the dish is the luxurious sauce—a rich blend of silky Merlot wine, sweet dark cherry preserves, and tangy balsamic vinegar, simmered to a velvety, glossy finish. This elegant dish not only delivers a restaurant-quality presentation but also balances savory and sweet flavors beautifully. Ideal for special occasions or holiday meals, it pairs wonderfully with roasted vegetables or creamy mashed potatoes for a complete gourmet experience. With just 20 minutes of prep and a total of 40 minutes of cook time, this recipe promises a sophisticated yet approachable culinary masterpiece. Keywords: rack of lamb, Merlot glaze, cherry reduction sauce, gourmet dinner, holiday recipes.
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Recipe Information
Ingredients
- 2 racks (about 1.5-2 lbs each) rack of lamb
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 1 tablespoon fresh rosemary
- 2 tablespoons butter
- 2 medium (finely chopped) shallots
- 1 cup Merlot wine
- 0.5 cup dark cherry preserves
- 2 tablespoons balsamic vinegar
- 0.5 cup chicken or beef stock
Instructions
Preheat your oven to 400°F (200°C). Remove the lamb from refrigeration and allow it to come to room temperature for about 20 minutes.
Season the racks of lamb generously with salt and black pepper on all sides.
Heat a large oven-proof skillet over medium-high heat and add olive oil. Once hot, sear the racks of lamb, fat side down, for 2-3 minutes until nicely browned. Flip and sear the other sides for 1-2 minutes each.
Add the garlic cloves and rosemary to the skillet. Transfer the skillet to the preheated oven and roast the lamb for about 15-20 minutes for medium-rare (internal temperature of 130°F). Adjust cooking time based on your preferred doneness. Remove the skillet from the oven and tent the lamb with foil to rest for 10 minutes.
To make the Merlot glaze and cherry reduction sauce, melt the butter in a medium saucepan over medium heat. Add the chopped shallots and sauté until softened, about 3-4 minutes.
Pour in the Merlot wine and let it simmer for 2-3 minutes to reduce slightly. Stir in the dark cherry preserves and balsamic vinegar, then add the chicken or beef stock.
Let the sauce simmer gently for 10-12 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Adjust seasoning with additional salt and pepper, if needed.
Slice the lamb between the bones into individual chops. Serve the lamb with the Merlot glaze and cherry reduction sauce drizzled over the top.
Nutrition Facts
Calories |
5715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.5 g | 551% | |
| Saturated Fat | 190.0 g | 950% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1542 mg | 514% | |
| Sodium | 6511 mg | 283% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 84.4 g | ||
| Protein | 301.3 g | 603% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 5010 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
