Prep Time
15 MIN
Cook Time
35 MIN
Total Time
50 MIN
Servings
4
Ingredients
For the cranberry red wine sauce:
- 1 (12-ounce) package fresh cranberries (3 cups)
- 3/4 cups dark brown sugar
- ½ cup dry red wine
- ½ cup water
- 1 ½ tablespoons honey
- Pinch of kosher salt
- ¼ teaspoon black pepper
For the rack of lamb:
- 1 rack of American lamb
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 4 sprigs rosemary, leaves removed and finely chopped
- 5 garlic cloves
- ½ cup olive oil
- 6 tbsp butter
- ¼ tsp salt
- ¼ tsp black pepper
Directions
1. Make cranberry sauce:
In a medium sized saucepan, combine the cranberries, sugar, wine, water, honey and salt. Bring the sauce up to a boil and then reduce the heat to simmer for about 20-30 minutes, stirring occasionally until the sauce is thickened. Stir in the black pepper and place into a heatproof container and refrigerate if not using immediately.
2. Marinate:
Zest the orange and the lemon. Sprinkle the rack of American lamb with the zest, rosemary, salt and pepper. Rub it into the meat and place in a large ziplock bag or airtight container. Add the olive oil, orange, and lemon juice. Press out as much air as you can and place in the refrigerator overnight or at least 2-3 hours.
3. Bake:
Preheat the oven to 450°F. Place the rack of lamb on a lined rimmed baking sheet. Slice the butter and top the rack with the slices before placing into the oven. Roast for 15 minutes, and then flip the rack. Roast about another 10 minutes or until the middle of the rack reaches about 125°F. Then remove the rack and tent with some foil to finish cooking and rest for about 10 minutes. Ensure that the lamb reaches 145°F after resting.
4. Slice and serve:
Slice the rack into chops and serve with the cranberry sauce and a fresh lemon or orange slice if you like.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
