Rack of Lamb with Cherry Mint Glaze
RACK OF LAMB WITH CHERRY MINT GLAZE
FOOD AS MEDICINE
Cherries are rich in anthocyanins, which contributes their dark pigmentation while providing anti-inflammatory benefits for joint pain and offering the unique ability to lower uric acid levels working to prevent and treat gout. Cherries and cherry juice can also help to increase melatonin production for improved sleep. This dish sounds fancy but in reality it is quite simple! Great for a holiday brunch or dinner party and on the table in less than 30 minutes!
2 lbs rack of lamb
salt + pepper
2 Tbsp ghee
1/2 cup dry red wine
1/4 cup balsamic vinegar
2 cups frozen tart cherries
2 cinnamon sticks
4 Tbsp fresh mint leaves, chopped
Preheat the oven to 375. Season the rib roast on all sides with the salt and pepper. Melt 1 Tbsp ghee in a cast iron skillet over medium high heat. Add the rib roast and sear 4-5 minutes on one side until browned, then flip and sear the other side. Once both sides are seared, place in the oven and roast about 10-12 minutes or until internal temperature reaches 135 degrees for medium rare.
Remove the rib roast and place on cutting board to rest, return the pan to the burner over medium high heat. Add the red wine and balsamic vinegar to deglaze the pan, scrape up any browned bits, then add the cherries and cinnamon sticks. Turn down the heat to low and cook, stirring occasionally, 15-20 minutes until cherries are fully broken down and sauce is spoon thick. Stir in the remaining tablespoon of ghee and add 2 Tbsp mint leaves, cook 1 minute until ghee has melted. Season to taste with salt and pepper.
Once the roast has rested about 10 minutes, slice and serve with a generous dollop of the sauce and a sprinkle of fresh mint.
Makes about 8 servings, 2 chops per serving
Nutrition Per Serving: 306 Calories, 15g Fat, 8g Carbs, 28g Protein
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