Rack of Lamb With Merlot Glaze and Cherry Reduction

I remember the first time I tasted a perfectly cooked rack of lamb. It was at a tiny bistro in the Marais district of Paris, and the rich, savory flavor, paired with a vibrant cherry sauce, transported me. The succulent meat practically melted in my mouth, and the experience solidified my love for combining fruit and savory dishes. It’s a dish that speaks of special occasions, shared laughter, and lingering conversations around a beautifully set table.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Dietary Type: Pescatarian (depending on stock used)

Ingredients

CHERRY REDUCTION SAUCE

• 2 cups merlot or 2 cups other red wine
• 2 cups fresh cherries, pitted (or bottled morello cherries)
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 4 cups lamb stock or 4 cups chicken stock
• 1 tablespoon unsalted butter
• Salt & freshly ground black pepper

MERLOT GLAZE

• 1 (750 ml) bottle merlot
• 1 1/2 cups good quality balsamic vinegar
• 1 shallot, chopped
• 1 clove garlic, chopped

LAMB

• 4 lamb racks, excess fat trimmed and bones frenched (1 1/2 to 2 lbs. each)
• Salt & freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• Rosemary sprig, for garnish

Equipment Needed

• Saucepan
• Large sauté pan
• Sheet pan
• Oven

Instructions

1. Prepare the cherry reduction sauce: In a saucepan, combine the merlot (or other red wine), cherries, garlic, and shallot. Place the saucepan over high heat and reduce until the mixture is almost dry, which should take about 10 minutes. This intense reduction concentrates the flavors beautifully.
2. Add the stock: Pour in the lamb stock (or chicken stock). Reduce the heat to medium and continue to reduce until the sauce is thick enough to coat the back of a spoon. This step usually takes between 10 and 15 minutes. Stir occasionally to prevent sticking.
3. Emulsify with butter: Add the unsalted butter to the sauce and stir until it is completely melted and incorporated. This adds richness and a glossy sheen to the sauce.
4. Season and keep warm: Season the cherry reduction sauce to taste with salt and freshly ground black pepper. Keep the sauce warm until you are ready to serve the lamb. A low simmer on the stove, or a warming drawer, works well.
5. Preheat the oven: Preheat your oven to 300°F (150°C). This low temperature allows for even cooking and helps to keep the lamb tender.
6. Prepare the merlot glaze: In a separate saucepan, combine the bottle of merlot, balsamic vinegar, shallot, and garlic. Place the saucepan over medium heat and reduce until only about 1/2 cup of liquid remains. This reduction process will take approximately 20 to 25 minutes, resulting in a sweet and tangy glaze.
7. Set the glaze aside: Once reduced, set the merlot glaze aside until you are ready to use it for basting the lamb racks.
8. Season the lamb: Generously season the lamb racks with salt and freshly ground black pepper. Don’t be shy with the seasoning, as it’s crucial for flavor.
9. Sear the lamb: Heat the extra virgin olive oil in a large sauté pan over high heat until the oil is smoking hot. A screaming hot pan is essential for achieving a beautiful sear.
10. Sear each rack: Add as many of the lamb racks as will fit in the pan without overcrowding. Sear the racks, meat side down, for 3 to 4 minutes until a rich, brown crust forms. Transfer the seared racks to a sheet pan.
11. Continue searing: Repeat the searing process with the remaining lamb racks, ensuring each rack develops a nice crust.
12. Baste with glaze: Generously baste the seared lamb racks with the merlot glaze, coating them thoroughly.
13. Roast the lamb: Place the sheet pan with the glazed lamb racks in the preheated oven. Roast the lamb, basting every 5 minutes with the glaze, until the internal temperature reaches 135°F (57°C) for medium-rare doneness, about 20 minutes. Use a meat thermometer for accuracy.
14. Rest the lamb: Remove the lamb racks from the oven and let them rest for about 5 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful meat.
15. Slice and serve: Slice the rested lamb racks into individual chops.
16. Plate and garnish: Place the sliced lamb chops on a warm serving platter and drizzle generously with the warm cherry reduction sauce. Garnish with fresh rosemary sprigs for an aromatic touch. Serve warm, with any extra sauce on the side for dipping.

Expert Tips & Tricks

• Frenched Rack Perfection: Pay close attention to the “frenching” of the rack (removing meat from the bones). A well-frenched rack not only looks elegant but also allows for more even cooking. Ask your butcher to do this for you if you’re not comfortable doing it yourself.
• Cherry Pit Pro Tip: If you don’t have a cherry pitter, use a chopstick or the end of a paperclip to easily remove the pits.
• Glaze Consistency: The merlot glaze should be thick enough to cling to the lamb. If it’s too thin, continue to reduce it until it reaches the desired consistency.
• Internal Temperature is Key: Use a reliable meat thermometer to ensure the lamb reaches the correct internal temperature for your desired level of doneness. Remember, it will continue to cook slightly while resting.
• Deglaze the Pan (Optional): After searing the lamb, deglaze the pan with a splash of red wine to capture all those flavorful browned bits. Add this to your cherry reduction sauce for an extra layer of depth.

Serving & Storage Suggestions

Serve the rack of lamb immediately after slicing for the best flavor and texture. Accompany it with roasted vegetables, such as sea salt roasted baby potatoes and green beans, or a creamy polenta. Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or in the oven to prevent it from drying out. It is not recommended to freeze the cooked lamb, as it can affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	299 kcal	N/A
Calories from Fat	38 g	N/A
Total Fat	4.3 g	6%
Saturated Fat	1.6 g	7%
Cholesterol	5.1 mg	1%
Sodium	24.1 mg	1%
Total Carbohydrate	25.7 g	8%
Dietary Fiber	1.1 g	4%
Sugars	17.4 g	69%
Protein	1.3 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Herb Crust: Add a mixture of finely chopped rosemary, thyme, and garlic to the lamb before searing for an herbaceous crust.
• Wine Substitution: If you don’t have merlot, you can use Cabernet Sauvignon or Pinot Noir in both the glaze and the sauce.
• Sweetness Adjustment: Adjust the sweetness of the cherry reduction sauce by adding a touch of honey or maple syrup, if desired.
• Spice it Up: Add a pinch of red pepper flakes to the cherry reduction sauce for a hint of heat.
• Venison Rack: Substitute venison rack for a different, equally delicious flavor profile. Adjust cooking time as necessary based on venison’s leanness.

FAQs (Frequently Asked Questions)

Q: Can I make the cherry reduction sauce ahead of time?

A: Yes, absolutely! The cherry reduction sauce can be made a day or two in advance and stored in the refrigerator. Simply reheat it gently before serving.

Q: How do I ensure my lamb is cooked to the correct internal temperature?

A: Use a reliable meat thermometer and insert it into the thickest part of the lamb rack, avoiding the bone. Aim for 135°F (57°C) for medium-rare.

Q: What if I don’t have fresh cherries?

A: Bottled morello cherries are an excellent substitute. Drain them well before adding them to the sauce.

Q: Can I grill the lamb instead of roasting it?

A: Yes, grilling is a great alternative. Sear the lamb over high heat, then move it to a cooler part of the grill to finish cooking, basting frequently with the glaze.

Q: What are some good side dishes to serve with rack of lamb?

A: Roasted vegetables (asparagus, potatoes, green beans), creamy polenta, or a simple green salad are all excellent choices.

Final Thoughts

Don’t be intimidated by the seemingly lengthy instructions; this rack of lamb with merlot glaze and cherry reduction is well worth the effort. It’s a dish that will impress your guests and create lasting memories. So gather your ingredients, put on some music, and enjoy the process of creating something truly special. And don’t forget to share your creations and feedback – I can’t wait to hear how it turns out! Pair it with a full-bodied red wine, like a Cabernet Sauvignon, to elevate the entire experience.