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–+ servings

Sumac-Crusted Rack of Lamb With Sour-Cherry Sauce

Chef Denise Shavandy designs her “East Meets West” feast around a beautiful main course with a Middle Eastern influence.
Servings 6 people

Ingredients  

  • 1 rack of lamb, about 3 to 4 pounds, frenched (have butcher do it)
  • ¼ cup ground sumac
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 quart lamb or beef stock
  • ⅓ cup sour cherries and juice (see note)
  • ⅓ cup light brown sugar
  • ⅓ cup zinfandel
  • ⅓ cup ruby port
  • salt and pepper to taste

Directions 

  • Preheat oven to 400 degrees. Remove lamb rack from fridge about 30 minutes before prepping. 
  • Combine sumac, salt, and pepper, and rub into lamb. 
  • Preheat a heavy-bottomed pan, preferably cast-iron, over medium-high heat. 
  • Add oil and sear the fatty side of the rack until it browns and the fat begins to render.
  • Transfer the rack to a thick-bottomed shallow pan and finish cooking in the oven, fat side up, until the internal temperature reaches 135 degrees, 10 to 15 minutes. 
  • When done, transfer to a platter and let rest at least 10 minutes.
  • Pour the stock and cherry juice (reserving cherries) into a small saucepan and stir in brown sugar, zinfandel, and port. 
  • Bring sauce to a simmer and reduce until thick and syrupy. Add cherries and season with salt and pepper. Keep warm until ready to use.
  • To serve, cut rack between each bone, arrange chops on a platter, and drizzle with sour-cherry sauce. Serve atop the Minted Zucchini Bulgur Pilaf.

Notes

Sour cherries are available jarred at Middle Eastern markets and Central Market; get the ones in light, not heavy, syrup. You can substitute pomegranate juice.