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Cherry Roasted Rack of Lamb

 

  • 1 to 1 1/4 lb rack of lamb
  • 1 cup pitted cherries, preferably fresh
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons each salt and fresh cracked pepper

Ok, first pre-heat the oven to 500F or as hot as it will go (minus if you've got one that will cremate human remains). Take the cherries and put them in a food processor, blender, or something that will crush the little bastards to a pulp.  Add rosemary, salt, and pepper.

 

Now, with the rack of lamb standing up straight (by the way, make sure your date is way hot...a rack of lamb is expensive!), cover with the cherry sauce. Now roast that sucker for about 15-20 minutes, depending on how rare you want the meat.

 

I like to serve this with Basmati or Jasmine rice

...balances the dish nicely, especially if you use some garlic.  Very simple, very easy, very primo! 

 

 


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