Roasted Rack of Lamb with Cherry-Grape Pan Sauce

Rack of lamb is a classy entrée, especially when accented with a rich sauce of sweet California cherries and table grapes.

Ingredients

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• 1 rack of lamb (8 ribs)
• 1/4 tsp (1 mL) each salt and pepper
• 2 tbsp (30 mL) canola oil, divided
• 3/4 cups (175 mL) fine, fresh breadcrumbs
• 1 tbsp (15 mL) each finely chopped fresh parsley and mint leaves
• 1 1/2 tsp (7 mL) finely chopped fresh rosemary leaves, divided
• 1 tbsp (15 mL) Dijon mustard
• 1 shallot, finely chopped
• 1/2 cup (125 mL) red wine
• 1 cup (250 mL) chicken broth
• 1 cup (250 mL) California Sweet Cherries, pitted and halved
• 1/2 cup (125 mL) California Red Seedless Table Grapes, halved
• 1 tbsp (15 mL) cold butter, cut into small bits

Procedure

1. Preheat oven to 400°F (200°C). Blot lamb dry with paper towel; season evenly with salt and pepper. Heat half the oil in a large skillet set over medium-high heat. Brown lamb for 3 minutes per side; reserve skillet. Arrange lamb, fatty side up, on a rimmed baking sheet.
2. Toss breadcrumbs with parsley, mint and 1 tsp (5 mL) rosemary. Toss breadcrumb mixture with remaining oil to coat. Brush mustard evenly over the meaty parts of the lamb. Gently press the crumb mixture into the mustard-coated lamb.
3. Roast for 20 to 25 minutes or until an instant read thermometer inserted into the thickest part of the meat registers 145°F (63°C) for medium-rare. Rest for 10 minutes before carving between the bones into chops.
4. Meanwhile, return the skillet to medium heat. Add shallot and remaining rosemary; cook for 1 minute or until softened. Stir in wine and scrape up any browned bits. Add chicken broth, cherries and grapes. Cook for 15 minutes or until fruit is tender and sauce is slightly thickened. Remove skillet from heat and whisk in butter, a little bit at a time, until completely incorporated. Serve lamb with warm pan sauce.

Makes 4 servings.