Cranberry-Marinated Rack of Australian Lamb with Almond Wild Rice
Cranberries and wine serve double duty as the marinade and the glaze for rack of lamb in this festive recipe. Nutty wild rice with almonds and orange pairs beautifully with the savory lamb and sweet cranberry-rosemary glaze.
| Serving Size | 6 |
|---|---|
| Cook Time | 50 mins. |
Ingredients
- 2 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
- 1/2 cup wild rice
- 1/2 cup sliced almond
- 2 tablespoons chopped fresh oregano leaves
- Juice and grated zest of 1/2 orange
Preparation
- Place racks of lamb in large, deep dish. Add juice, wine, cranberries and rosemary. Cover and marinate 2 to 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.
- Place rice in pan of cold, salted water, and bring to a boil. While rice is cooking, preheat oven to 400°F. Cook for 10 minutes. Turn off heat, cover and allow to steam 20 minutes (rice will swell and curl).
- Return to a simmer and cook 10 minutes or until tender. Keep warm.
- Just before serving, toss rice with the almonds, oregano, orange juice and zest.
- Heat oil in a large pan and sear lamb on all sides to brown, place in oven and cook 8 to 10 minutes for medium-rare or until cooked as desired.
- Allow to rest for a few minutes before slicing into individual chops and serving with rice and cranberry glaze.
Cranberry-Marinated Rack of Australian Lamb with Almond Wild Rice
Cranberries and wine serve double duty as the marinade and the glaze for rack of lamb in this festive recipe. Nutty wild rice with almonds and orange pairs beautifully with the savory lamb and sweet cranberry-rosemary glaze.
6
Cook: 50 mins.
Preparation
- Place racks of lamb in large, deep dish. Add juice, wine, cranberries and rosemary. Cover and marinate 2 to 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.
- Place rice in pan of cold, salted water, and bring to a boil. While rice is cooking, preheat oven to 400°F. Cook for 10 minutes. Turn off heat, cover and allow to steam 20 minutes (rice will swell and curl).
- Return to a simmer and cook 10 minutes or until tender. Keep warm.
- Just before serving, toss rice with the almonds, oregano, orange juice and zest.
- Heat oil in a large pan and sear lamb on all sides to brown, place in oven and cook 8 to 10 minutes for medium-rare or until cooked as desired.
- Allow to rest for a few minutes before slicing into individual chops and serving with rice and cranberry glaze.
Ingredients
- 2 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
- 1/2 cup wild rice
- 1/2 cup sliced almond
- 2 tablespoons chopped fresh oregano leaves
- Juice and grated zest of 1/2 orange
