CHERRY JAM RACK OF LAMB

Ingredients

• 1 tbsp canola oil
• 1 tbsp packed golden brown sugar
• 2 tsp Dijon mustard
• 2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp ground cardamom
• 4 racks of lamb (8 ribs each)
• 2 tbsp canola oil
• 1/4 cup finely chopped onion
• 3/4 cup port
• 1/2 cup chicken broth
• 1/2 cup dried cherries
• 3 tbsp cherry jam
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 tbsp salted butter, chilled and cubed

Directions

1. To prepare rub, combine 1 tbsp oil, brown sugar, mustard, 2 tsp salt, 1/2 tsp pepper and cardamom. Spread rub evenly over meaty portion of each rack of lamb. Cover and refrigerate for at least 2 hours or up to 24 hours.
2. Preheat oven to 400°F. Line a rimmed baking sheet with nonstick foil. Remove lamb from refrigerator and let stand for 20 – 30 minutes.
3. Heat 2 tbsp oil in large nonstick frypan over medium-high heat. Add lamb in batches, brown on both sides. Place lamb, bone side down, on pan.
4. Roast until a meat thermometer registers 135 – 140°F, about 15 – 20 minutes. Meanwhile, to prepare sauce, set same frypan over medium heat. Add onion and sauté for 2 minutes. Add port, chicken broth, cherries, cherry jam, balsamic vinegar, salt and pepper.
5. Bring to a boil, scraping to loosen browned bits. Reduce heat and simmer, stirring frequently, until sauce is slightly thickened, about 10 minutes. Remove from heat. Add butter and whisk until melted; keep warm.
6. Let lamb stand for 5 minutes before carving. Serve with sauce.