Wow your dinner guests with this spectacular rack of lamb. This roast lamb is complemented with an intensely flavourful sauce made with cherry jam and dried cherries.

Yield: Serves 8.



  • 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


  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.
Nutritional analysis per serving:


535 calories, 26 g fat, 52.2 g protein, 17.2 g carbohyrates, 0.9 g fibre, 976 mg sodium