Cherry Glazed Lamb Chops
Ingredients
- 1 Shallot, Minced
- 10 Cherries, Pitted and Minced
- 1 Tbsp. Minced Garlic
- 2 Tbsp. Contadina Tomato Paste
- 1 Tbsp. Balsamic Vinegar
- 1 Sprig Rosemary
- 2 cups Stella Rosa® Rosso Red Berry
- 1 Tbsp. Butter
- Salt and Pepper to Taste
- 4-Rib Rack of Lamb
by Cassie Yeung
Pairing Wine
Stella Rosa® Rosso Red Berry
Ingredients
- 1 Shallot, Minced
- 10 Cherries, Pitted and Minced
- 1 Tbsp. Minced Garlic
- 2 Tbsp. Contadina Tomato Paste
- 1 Tbsp. Balsamic Vinegar
- 1 Sprig Rosemary
- 2 cups Stella Rosa® Rosso Red Berry
- 1 Tbsp. Butter
- Salt and Pepper to Taste
- 4-Rib Rack of Lamb
Instructions
Preheat oven to 400 degrees Fahrenheit.
To an oiled saucepan, add in shallots and cherries, season with salt and pepper, and cook for 3-5 minutes until shallots begin to turn translucent and cherries cook down. Add Contadina tomato paste.
Add in garlic and rosemary leaves and cook for another 1-2 minutes.
Pour in Stella Rosa® Rosso Red Berry, bring to a boil, then simmer over medium heat until it reduces and slightly thickens. Turn off heat and mix in butter until dissolved. Set sauce aside.
Season rack of lamb on both sides with salt and pepper. To a piping hot pan, sear both sides for 2 minutes or until it is golden brown. Remove from heat to a sheet pan.
Glaze the rack of lamb with the cherry sauce and bake for 10 minutes. After 10 minutes, glaze again and cook for an additional 15 minutes or until the internal temperature reaches 125 degrees Fahrenheit.
Finish with a sprinkle of flaky salt. Rest for 5-10 minutes before slicing.