Roasted Rack of Lamb

with Sundried Cherry Reduction

Pairs with SEAGLASS Pinot Noir

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SEAGLASS Pinot Noir is beautifully balanced and its vibrant acidity makes a perfect pairing for a wide variety of dishes. Pair this wine with Roasted Rack of Lamb and Sundried Cherry Reduction.


2 cups
Balsamic Vinegar
3 sprigs
fresh thyme
1 tbsp
shallot - diced
12 tsp
black peppercorns
14 cup
sundried cherries (unsweetened)
12 racks
Lamb French cut (about 1.5 lb each)


For the Reduction

Combine vinegar, thyme, shallot, peppercorns and cherries in stainless sauce pan. Over medium-low heat reduced until about 1/3 of a cup remains. (Should not be too syrup like as the reduction will thicken slightly as it cools.) Remove the solids by pouring through a fine mesh strainer as it cools. Reserve and set aside


For the Lamb

Trim the lamb rack of excess fat. Season with salt and pepper. Roast in 400ºf oven until medium-rare or desired doneness. Remove from oven, let rest for 10 minutes, and cut into 4 double chops