Institute of the South for Hospitality and Culinary Arts

Lamb with Port-Cherry Sauce
Copyright 2006 Sara Welch. All rights reserved.

Sara’s “Lamb with Port – Cherry Sauce” recipe was awarded first place in the main dish category in a contest sponsored last fall by The Office of Champagne USA.

Ingredients

1 rack of lamb, 2–2.5 lbs
2 teaspoons extra virgin olive oil
4 oz. port wine
1 sprig fresh thyme
12 oz. beef stock
1/2 oz. dried cherries
1 tblsp. whole grain mustard
Salt and pepper, to taste

Method of Preparation

1. Make the sauce: Preheat oven to 350°. Remove the lamb loin meat from the bones, separate the ribs and set the meat aside. Place the bone and meat scraps in one flat layer in a small roasting pan or oven-safe sauté pan, sprinkle with 1 teaspoon extra virgin olive oil and roast until caramelized, approximately 30 minutes. Transfer to stovetop (keep the oven on), pour off excess fat and deglaze pan with the port. Add the sprig of thyme, cover with the stock, and let simmer over medium heat until reduced by half. Add cherries and cook for approximately 5 minutes longer, until cherries are plump. Remove bones and thyme from pan. Remove pan from heat and whisk in the mustard. Season to taste with salt and pepper.
2. While the sauce is reducing, season the lamb loin with salt and pepper to taste. In an oven-proof sauté pan, heat 1 teaspoon extra virgin olive oil, sear the lamb on all sides, and transfer to oven. Roast until medium rare, approximately 30 minutes. Remove meat from pan and let rest, covered, for approximately 10 minutes. Slice into 1-inch thick portions and serve drizzled with the sauce.

Sara paired this with Roederer Vintage 1999 Rose Champagne, but says it’s difficult to find; any brut rose Champagne will pair well.

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