“How to Lose a Guy in 10 Days” Rack of Lamb with Cherries

To prepare the sauce, combine wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.

Add the stock, decrease the heat to medium and reduce until the sauce is thick and coats the spoon, about 10 to 15 minutes. Add butter and stir until melted. Season with salt and pepper to taste.

Preheat oven to 300 degrees F.

To prepare glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes. Set aside until ready to use.

To prepare the lamb, season well with salt and pepper.

Heat the oil in a large saute pan over high heat until smoking hot. Add as many racks as will fit, meat side down, and sear well (3 to 4 minutes). Transfer to a sheet pan. Continue searing racks.

Baste the racks well with the glaze. Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches 135 degrees F internally, about 20 minutes for medium-rare doneness.

Remove racks from oven and let sit for 5 minutes, then slice. (Mine were too rare at this point, so I sliced them all individually, then seared them again on each side, which gave a better doneness for my taste.)

Place on a platter to serve and drizzle the some of the sauce. Garnish with rosemary springs and serve warm, with extra sauce on side.

Note: This was absolutly FABULOUS! A must-try! Start the sauces all at the same time, it will help save time. Also plan a little more time for cooking, just in case the degree of doneness isn’t to your liking.

I also couldn’t find fresh cherries that week, so I used canned cherries. Then I waited to add the cherries until the very end of making the sauce, with just enough time to soften them and heat them through.