Best Cranberry Marinated Rack Of Australian Lamb With Almond Wild Rice Recipes

Cranberry-Marinated Rack of Lamb With Almond Wild Rice image

Provided by GREG IN SAN DIEGO

Categories Lamb/Sheep

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 lamb racks, Frenched
1 cup cranberry juice
1 cup red wine
1/2 cup cranberries
1 sprig fresh rosemary
2 tablespoons olive oil
salt & freshly ground black pepper, to taste
4 ounces pure wild rice
1/2 cup sliced almonds
2 tablespoons chopped fresh oregano leaves
1/2 orange, juice and zest of

Steps:

Place racks of lamb in large, deep dish. Add juice, wine, cranberries and rosemary.
Note: You should use pure juice: either cranberry or pomegranate. Also, you can use either red or white wine, according to your preference.
Cover and marinate 2-3 hours or overnight.
Remove lamb from marinade, pat dry and season to taste with salt and freshly ground pepper.
Place marinade in saucepan and bring to a boil.
Reduce heat and simmer until reduced to a thin glaze.
Discard rosemary. Keep glaze warm.
For the Almond Wild Rice:.
Place rice in a pan of cold, salted water and bring to a boil. Cook for 10 minutes.
Turn off heat, cover and allow to steam for 20 minutes (rice will swell and curl).
Return to a simmer and cook for 10 more minutes or until tender.
Keep warm.
Just before serving, toss through the almonds, oregano, orange juice and zest.
While rice is cooking, preheat oven to 400°F Heat oil in large pan and sear lamb on all sides to brown.
Place lamb in oven and cook 8-10 minutes for medium rare or until cooked as desired.
Allow to rest for a few minutes before slicing into individual chops.
Toss rice through almonds, oregano, juice and zest.
Spoon sauce over lamb and serve with rice and steamed green beans.

Nutrition Facts : Calories 225.5, Fat 8.7, SaturatedFat 1, Sodium 4.5, Carbohydrate 26.6, Fiber 3.3, Sugar 6.5, Protein 4.9

Roast Rack of Lamb With Cranberry and Red Wine Sauce image

Provided by William Uncle Bill

Categories Lamb/Sheep

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

3 racks of lamb (7 to 8 ribs each)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon extra virgin olive oil
1/3 cup chopped shallot
10 whole cloves
1 (8 ounce) can jellied cranberry sauce
1 cup dry red wine
1 teaspoon dried thyme leaves
1 teaspoon pure vanilla extract
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
In a small bowl, mix together salt and pepper.
Preheat oven to 425°F.
Season lamb with salt/pepper mixture.
Place racks upright, with bones supporting one another in a a small roasting pan.
Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
Remove from oven and let stand for 5 minutes before carving.
Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
Meanwhile, in a small saucepan, heat olive oil over medium heat.
Add cloves and saute for 20 seconds.
Add jellied cranberries, red wine and thyme and bring to boil.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat, strain into a clean pan and return to boil.
Stir in vanilla, vinegar, salt and pepper.
Pour reserved dripings into the sauce and return to boil.
Strain into a serving dish.
Serve with the lamb.