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Juniper and Fennel Rack of Lamb with Sherried Orange Cranberry Sauce
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- #91223
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup vegetable oil
2 (8 rib size) racks of lamb
salt and pepper
4 tablespoons butter, at room temperature
20 juniper berries
1 tablespoon fennel seeds
2 teaspoons whole peppercorns
1 bag fresh cranberries
2/3 cup sherry
1/4 cup sugar
1 orange, juice and zest of
1/4 teaspoon salt
1 sprig fresh thyme
directions
Preheat oven to 450 degrees F.
Heat two large saute pans over medium high heat with 2 T. vegetable oil in each pan. Season racks on both sides with salt and pepper. Add to hot saute pan and brown on all sides.
Meanwhile, place juniper berries, fennel seeds, and peppercorns in a mortar and pestle or a coffee grinder. Grind until a coarse powder.
Remove browned racks from pan and set aside. Drain off any excess fat. Return racks to hot pans, bone side down. Spread half of the spiced butter on each rack. Place pans in oven and cook for 15-20 minutes until 140 degrees F internal temperature.
While cooking, place cranberries, sherry, sugar, orange juice and zest, salt, and thyme in a medium sauce pan. Bring to a boil then reduce to a simmer. Cook for 10 minutes.
Remove racks from oven and let rest 5 minutes. Slice into chops and serve with the cranberry sauce.
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nutrition data
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