CRANBERRY-MARINATED RACK OF AUSTRALIAN LAMB WITH ALMOND WILD RICE

Cranberry-Marinated Rack of Australian Lamb with Almond Wild Rice image

Provided by @MakeItYours

Number Of Ingredients 15

Lamb Ingredients
2 Australian lamb racks, frenched
1 cup pure cranberry or pomegranate juice
1 cup white or red wine
½ cup cranberries
1 sprig fresh rosemary
2 tablespoons olive oil
Salt and freshly ground pepper, to taste
Almond Wild Rice Ingredients
4 ounces pure wild rice
½ cup sliced almonds
2 tablespoons chopped fresh oregano leaves
Juice and grated zest of ½ orange
To Serve
Steamed green beans

Steps:

Place racks of lamb in large, deep dish. Add juice, wine, cranberries, and rosemary. Cover and marinate 2-3 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.
For the rice, place rice in pan of cold, salted water, and bring to a boil. 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 through the almonds, oregano, orange juice and zest.
While rice is cooking, preheat oven to 400ºF. Heat oil in a large pan and sear lamb on all sides to brown, place 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 with the almonds, oregano, juice, and zest.
Spoon sauce over lamb and serve with rice and steamed green beans.
Cook the rice and marinate the lamb the day before. Heat rice through in a pan with a little water, stock or wine, and toss with the remaining ingredients just before serving.