Rack of Lamb with Merlot Glaze and Cherry Reduction Sauce

There are certain dishes that, for me, transport me back to a specific time and place, a culinary bookmark in the tapestry of my life. Rack of lamb, particularly when prepared with such a rich, decadent glaze and sauce, is one of those for me. I vividly recall a particularly memorable Thanksgiving eve dinner, years ago, when my mentor, Chef Antoine, unveiled this masterpiece. The aroma alone was intoxicating – a deep, fruity perfume mingling with the savory promise of perfectly roasted lamb. Seeing the glistening, deep ruby sauce and the burnished, herb-kissed racks emerge from the oven was a moment of pure culinary theater, a lesson in elevating humble ingredients to an art form. It’s a dish that whispers of celebration, of shared moments, and of the sheer joy of a perfectly executed meal.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Adaptable (Can be Gluten-Free if served without gluten-containing sides)

Ingredients

For the Cherry Reduction Sauce

• 2 cups Merlot (or other robust red wine)
• 2 cups fresh cherries, pitted (bottled morello cherries can be successfully substituted)
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 4 cups lamb stock (or 4 cups chicken stock)
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper to taste

For the Merlot Glaze

• 1 (750 ml) bottle Merlot
• 1 ½ cups good quality balsamic vinegar
• 1 shallot, chopped
• 1 clove garlic, chopped

For the Lamb

• 4 lamb racks, excess fat trimmed and bones frenched (approximately 1 ½ to 2 lbs. each)
• Salt and freshly ground black pepper to taste
• 1 tablespoon extra virgin olive oil
• 1 rosemary sprig, for garnish

Equipment Needed

• 2 medium saucepans
• Large sauté pan
• Baking sheet
• Instant-read thermometer
• Tongs
• Sharp carving knife

Instructions

Preparing the Cherry Reduction Sauce

1. Begin by creating the luscious cherry reduction sauce. In a medium saucepan, combine the 2 cups of Merlot, the pitted cherries, chopped garlic, and chopped shallot.
2. Place the saucepan over high heat and bring the mixture to a boil. Allow it to vigorously reduce until the liquid is almost entirely gone, which should take approximately 10 minutes. This concentrated cooking process will begin to extract the deep flavors from the cherries and aromatics.
3. Next, pour in the 4 cups of lamb stock (or chicken stock).
4. Decrease the heat to medium and allow the sauce to simmer and reduce once more. You are looking for a consistency where the sauce is thick and coats the back of a spoon beautifully, which typically takes between 10 to 15 minutes. Patience here is key for a rich, velvety sauce.
5. Once the desired consistency is reached, remove the saucepan from the heat. Stir in the 1 tablespoon of unsalted butter until it is completely melted and incorporated, adding a lovely sheen and richness to the sauce.
6. Season the sauce generously with salt and freshly ground black pepper to your personal taste.
7. Keep the cherry reduction sauce warm over very low heat or in a small thermos while you prepare the lamb.

Crafting the Merlot Glaze

1. In a separate medium saucepan, combine the entire 750 ml bottle of Merlot, the 1 ½ cups of balsamic vinegar, the chopped shallot, and the chopped garlic.
2. Place this saucepan over medium heat and bring the mixture to a gentle simmer.
3. Allow the glaze to reduce steadily until approximately ½ cup of thick, syrupy liquid remains. This will take about 20 to 25 minutes. The reduction concentrates the sweet and tangy flavors, creating a perfect coating for the lamb.
4. Once reduced, remove the Merlot glaze from the heat and set it aside to be used for basting the lamb.

Preparing and Roasting the Lamb

1. Preheat your oven to 300°F (150°C). This moderate temperature is ideal for slow, even cooking, ensuring a tender result.
2. Generously season the frenched lamb racks on all sides with salt and freshly ground black pepper. The seasoning should be thorough to enhance the natural flavor of the lamb.
3. Heat the 1 tablespoon of extra virgin olive oil in a large sauté pan over high heat until it begins to smoke. A smoking hot pan is crucial for achieving a perfect sear.
4. Carefully place as many of the seasoned lamb racks into the smoking hot pan as will fit without overcrowding. Overcrowding will steam the meat rather than sear it, so work in batches if necessary. Sear the racks meat-side down for 3 to 4 minutes, or until a deep, golden-brown crust has formed.
5. Using tongs, carefully transfer the seared lamb racks to a baking sheet.
6. Continue searing any remaining racks in the same manner, then place them on the baking sheet as well.
7. Now, generously baste all sides of the lamb racks with the prepared Merlot glaze. Ensure an even coating.
8. Place the baking sheet with the glazed lamb racks into the preheated oven.
9. Roast the lamb, basting every 5 minutes with any accumulated glaze on the pan, until the meat reaches an internal temperature of 135°F (57°C) for medium-rare doneness. This will typically take about 20 minutes, but always rely on your thermometer for accuracy. For medium, aim for 140-145°F (60-63°C).
10. Once the lamb reaches your desired internal temperature, remove the baking sheet from the oven.
11. Allow the lamb racks to rest for about 5 minutes before slicing. This crucial resting period allows the juices to redistribute throughout the meat, ensuring a tender and moist final product.
12. To serve, slice the lamb racks between the bones.
13. Arrange the succulent slices on a warm serving platter. Drizzle a generous amount of the warm cherry reduction sauce over the lamb.
14. Garnish each serving with a fresh rosemary sprig for an aromatic and visually appealing finish. Serve immediately with any extra cherry reduction sauce on the side.

Expert Tips & Tricks

• Frenched Bones: Frenched lamb racks, where the bones are scraped clean of meat and fat, not only present beautifully but also make for easier carving and eating. If your butcher hasn’t done this, you can carefully do it yourself with a sharp knife.
• Quality of Wine: Since wine is a significant component of both the glaze and sauce, using a good quality Merlot you’d enjoy drinking will result in a more flavorful dish.
• Doneness Control: Lamb can go from perfectly medium-rare to overcooked very quickly. An instant-read thermometer is your best friend here. Don’t be afraid to pull the lamb out a degree or two before your target temperature, as it will continue to cook while resting.
• Make-Ahead Sauce: The cherry reduction sauce can be made a day in advance and gently reheated before serving. This is a great way to streamline your cooking on the day of your special meal.
• Glaze Consistency: If your glaze becomes too thick during reduction, you can thin it out slightly with a tablespoon or two of red wine or stock. If it’s too thin, continue to simmer it uncovered for a few more minutes.

Serving & Storage Suggestions

This Rack of Lamb with Merlot Glaze and Cherry Reduction Sauce is a showstopper, best served immediately after resting. It pairs wonderfully with classic sides like roasted baby potatoes, creamy mashed potatoes, or steamed green beans almandine. A side of crusty bread is also excellent for soaking up any extra sauce.

Leftover cooked lamb can be stored in an airtight container in the refrigerator for up to 2-3 days. The cherry reduction sauce can also be stored separately in the refrigerator for the same duration. To reheat the lamb, gently warm it in a low oven (around 250°F or 120°C) or in a skillet with a splash of stock or water. Avoid overheating, as this can dry out the meat. The sauce can be gently reheated on the stovetop.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	299.1 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	4.3 g	6%
Saturated Fat	1.6 g	7%
Cholesterol	5.1 mg	1%
Sodium	24.1 mg	1%
Total Carbohydrate	25.7 g	8%
Dietary Fiber	1.1 g	4%
Sugars	17.4 g	69%
Protein	1.3 g	2%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

• For a Deeper Flavor: Consider adding a sprig of fresh thyme or a bay leaf to the cherry reduction sauce while it simmers for an added layer of herbaceousness.
• Fruit Swap: While cherries are classic, you could experiment with other dark berries like blackberries or raspberries for a different flavor profile in the reduction sauce. Adjust the sweetness as needed.
• Herbaceous Twist: Infuse the Merlot glaze with a sprig of fresh thyme or a few crushed peppercorns while it reduces for an extra aromatic punch.
• Vegetarian Pairing: While this is a meat-centric dish, the rich Merlot glaze and cherry reduction sauce could be a fantastic glaze for grilled portobello mushrooms or roasted root vegetables.

FAQs

Q: Can I make the sauce and glaze ahead of time?
A: Yes, both the cherry reduction sauce and the Merlot glaze can be made a day or two in advance and stored separately in the refrigerator. Gently reheat them on the stovetop before serving.

Q: My lamb racks are very large. How will this affect the cooking time?
A: Larger racks will likely require a longer cooking time. Always rely on an instant-read thermometer to ensure your lamb reaches the desired internal temperature for doneness.

Q: What can I serve with this dish if I want to keep it gluten-free?
A: This dish is naturally gluten-free if served without bread. Excellent gluten-free accompaniments include roasted root vegetables, cauliflower mash, or a simple green salad.

Q: How can I ensure a beautiful crust on the lamb?
A: A smoking hot sauté pan and not overcrowding the pan are crucial for achieving a good sear. Patting the lamb dry before seasoning also helps create a better crust.

Q: What’s the best way to slice a rack of lamb?
A: Once rested, use a sharp carving knife to slice between the rib bones. Each portion typically consists of two or three ribs.

Final Thoughts

This Rack of Lamb with Merlot Glaze and Cherry Reduction Sauce is more than just a recipe; it’s an experience. It’s a dish designed to impress, to celebrate, and to create lasting culinary memories. The interplay of the rich, savory lamb with the sweet and tangy glaze and the deep, fruity reduction is simply sublime. Whether you’re preparing it for a special occasion or simply want to treat yourself to something extraordinary, this recipe delivers on every front. Don’t hesitate to dive in and let the magic of these flavors unfold on your palate. I encourage you to share your creations and any adaptations you discover – happy cooking!