This is a dish that will look as good as it tastes. Roast Rack of Lamb With Cranberry and Red Wine Sauce (Start to finish 40 to 45 minutes) INGREDIENTS 3 racks (7 or 8 ribs each) lamb, trimmed and ...

Michael White, executive chef and partner of three NYC hotspots — Convivio, Alto, and Marea — shares a delicious last minute recipe to make a perfectly complete Christmas dinner. / Source ...

Ingredients 2 racks of lamb (trimmed, ask your butcher to do this for you) 50 g fresh white breadcrumbs small bunch fresh basil, mint and parsley (stalks removed) 1 tsp dijon mustard 1 tsp olive ...

Begin with the rack of lamb ... Add the red wine. Cook for another minute and add the mustard, beef paste, chicken stock and reduce the liquid by half. Remove the sauce from the heat.

When pairing wine with meat, always consider the flavors in the sauce. A Tuscan Sangiovese has the earthiness, dried fruit notes, and juiciness to go with this rack of lamb sauce.

as necessary2racks of lamb, frenched (21/2 pounds total) For the sauce: Combine the fruit, kecap manis, hot pepper sauce, mint, chipotle chili peppers, juices, wine, garlic, chili sauce and honey ...

Toasty cumin and piquant chiles, offset with fresh cilantro and lime zest, balance bold red wine in this quick pan sauce. The technique is simple: This recipe starts with searing bone-in lamb ...

Add jellied cranberries, red wine and thyme and bring ... Pour reserved meat juice into sauce and return to boil. Strain into serving dish. Serve with lamb. Note: A butcher will trim racks of ...

Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes ... about 3 minutes. Add the wine and simmer until reduced ...