- 2
Ingredients
- 1 racks of lamb, ask the butcher to trim and French, about 1 1/2 pounds total
- Extra-virgin olive oil, for drizzling
- Coarse salt and freshly ground pepper
- 1/2 cup cranberry juice concentrate, available on canned and bottled juice aisle
- 2 tangerines, zested and juiced
- 1/4 cup chicken stock
- 1/4 cup dried sweetened cranberries
Preparation
Step 1
Preheat grill pan to high and oven to 400 degrees F.
Drizzle racks with oil and season with salt and pepper. Grill lamb over high heat for 2 or 3 minutes on each side. Transfer to a baking sheet or broiler pan and place in hot oven. Cook 12 to 15 minutes, to 130 degrees F on meat thermometer for rare, 155 for well. Let meat rest 5 to 10 minutes before serving for juices to redistribute.
Place cranberry juice concentrate and the tangerine zest and juice in a small saucepan and simmer together over low heat for 10 minutes. Strain and return to pan. Meanwhile, combine the cranberries and chicken stock in a bowl. Cover and microwave on high for 1 minute. Let stand 10 minutes to reconstitute the cranberries. Heat cranberries and stock to a bubble and remove from stove.