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Rack of Lamb with Sun-Dried Cherry Sauce

The sun-dried cherries mirror the flavor of red wine, especially Cabernet Sauvignon, which this dish showcases.

The Sauce can be made several hours in advance and you can put the racks of lamb in to marinate in the morning before cooking them that evening. This recipe should serve 8 - 10 people.

A side note: I often serve this with just a little bit of a chocolate sauce as well. It goes so incredibly with all the rich and fruity flavors in the sauce. I don't make anything special, but if I happen to be making chocolate fondue that night as well, then I just use that.

4 8-bone racks of lamb (1-1/2 pounds each)

2/3 Cup olive oil
1/2 Cup Chardonnay
1 tbsp. minced garlic
1 tbsp. each chopped fresh rosemary and thyme
1 tsp. salt2 tsp. freshly ground black pepper

Whisk together the marinade ingredients. Marinate 6 hours or overnight. Preheat oven to 425 degrees. Place lamb racks on a baking sheet and roast for 20 minutes for rare to medium rare.

Sun-Dried Cherry Sauce:

1 1/2 tbsp. olive oil
1/4 Cup chopped shallots
3/4 Cup minced Shiitake mushrooms
8 Cups rich chicken stock
1 tsp. chopped fresh thyme
1/3 Cup port
1/2 Cup fresh orange juice
l tsp. grated orange zest
1 1/2 Cups Cabernet Sauvignon
1/2 Cup Sun Dried CherriesSalt and Pepper

In a saucepan, sauté the shallots and mushrooms in the olive oil until lightly browned. Add the stock, orange zest and wine. Bring to a boil. Lower heat and simmer until reduced by half. Add half the cherries, the orange juice, thyme and port and continue simmering until reduced to a light sauce consistency. Strain the sauce and add the remaining 1/4 cup cherries. Season to taste with salt and pepper.

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