Rack of Lamb with Spring Onions & Bing CherriesFeatured by Gainey Vineyard in the Gold Wine Club.
The sweetness of the spring onions and tart bing cherries combine to create an amazing compliment to the tender rack of lamb. Try pairing this with a glass of Gainey 2013 Pinot Noir.Yield: 2
Prep Time: 45 Minutes
Cook Time: 35 Minutes
• 1/2 (4 ribs) Frenched Rack of Lamb
• 6 small Spring Onions, trimmed
• 1 teaspoon extra-virgin Olive Oil
• 2 tablespoons Butter
• 1 small Shallot, minced
• 1 cup firm-ripe Bing Cherries
• 1/4 cup dry Red wine, preferably Pinot Noir
• 2 teaspoons minced Chives for garnish
• Sea Salt and coarse ground Black Pepper
Preheat the oven to 300 degrees. Set the lamb on a clean work surface and season it all over with salt. Sprinkle black pepper over lamb and press the pepper into the fleshy parts. Set aside briefly. Put the trimmed onions in a small bowl, add the olive oil, season with salt and pepper and set aside.
Set a cast iron skillet over high heat and, when it is hot, sear the skin side of the lamb rack. Turn the lamb skin side up, add the onions to the skillet and transfer to the oven. Cook for 20 minutes, the meat should reach an internal temperature of about 100 degrees. Cook another 15 minutes, check to be certain it has reached 120 degrees and remove from the oven. Transfer the skillet to the stove top over medium heat. Add 1 tablespoon of the butter and, when melted, add shallots and sauté until softened, about 4 minutes. Add cherries and the wine, toss and cook until the wine is nearly completely reduced. Season with black pepper, taste, add the remaining tablespoon of butter and swirl until it’s melted. Remove from the heat.
Cut the ribs and divide between two warmed plates; add the onions and spoon the cherries and sauce over everything. Sprinkle with chives and serve immediately with mashed potatoes and steamed asparagus.