CRANBERRY-MARINATED RACK OF AUSTRALIAN LAMB -- WITH ALMOND WILD RICE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 Australian lamb racks, frenched
  • 1 cup pure cranberry or pomegranate juice
  • 1 cup white or red wine
  • 1/2 cup cranberries
  • 1 sprig fresh rosemary
  • 2 tablespoons olive oil
  • salt and freshly ground pepper, to taste
  • ALMOND WILD RICE
  • 4 ounces pure wild rice
  • 1/2 cup sliced almonds
  • 2 tablespoons chopped fresh oregano leaves
  • juice and grated zest of 1/2 orange
  • TO SERVE
  • steamed green beans

Directions

  • Place racks of lamb in large, deep dish.
  • Add juice, wine, cranberries, and rosemary.
  • Cover and marinate 2-3 hours or overnight.
  • Remove lamb from marinade, pat dry and season to taste.
  • Place marinade in saucepan and bring to a boil.
  • Reduce heat and simmer until reduced to a thin glaze.
  • Discard rosemary.
  • Keep glaze warm.
  • For the rice, place rice in pan of cold, salted water, and bring to a boil.
  • Cook for 10 minutes.
  • Turn off heat, cover and allow to steam for 20 minutes (rice will swell and curl).
  • Return to a simmer and cook for 10 minutes or until tender.
  • Keep warm.
  • Just before serving, toss through the almonds, oregano, orange juice and zest.
  • While rice is cooking, preheat oven to 400F.
  • Heat oil in large pan and sear lamb on all sides to brown, place in oven and cook 8-10 minutes for medium rare or until cooked as desired.
  • Allow to rest for a few minutes before slicing into individual chops.
  • Toss rice through almonds, oregano, juice, and zest.
  • Spoon sauce over lamb and serve with rice and steamed green beans.

Notes

Categories: Lamb/Sheep  Main Dish  Stove 

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