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Old 12-17-2007, 06:05 PM   #1
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ISO cherry glazed crown rack of lamb recipe

I've always wanted to make one of these ever since I heard the dish name (albeit in Hollywood-fantasyworld) in the movie "How to lose a guy in 10 days". Have long felt that it would be an amazing melding of flavors.

Problem is, it doesn't seem like there are many, if any, recipes out there for this dish. Seeing as how crown racks aren't cheap, I don't want to risk MacGuyvering it and screwing it up.

So...anybody out there have a great cherry glazed crown rack of lamb recipe? I am not only able but generally prefer dishes that require an advanced skill level, so I'm certainly not afraid of a multi-phase gourmet take on this.

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Old 12-17-2007, 09:02 PM   #2
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Quote:
Originally Posted by Poppinfresh View Post
Seeing as how crown racks aren't cheap, I don't want to risk MacGuyvering it and screwing it up.


I'm bumping this up, in case someone has it!
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Old 12-18-2007, 01:50 AM   #3
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I was digging through my recipe rolodex tonight and found a glaze that I would put on pork that I think might transfer well to this dish. Was always an amazing glaze, but The Lady of the House generally does not like pork, so I haven't used it in quite some time. It's a pinot noir balsamic glaze with a black cherry reduction. Gonna buy a couple of lamb chops tomorrow to test it out on. If it works out I'll toss it up here for anyone else doing lamb for Christmas.
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Old 12-18-2007, 07:03 AM   #4
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I always assumed it was a sweet cherry flavour to the glaze in the dish quoted, but there you go!
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Old 12-18-2007, 01:58 PM   #5
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Tried it for lunch. It was pretty good, but not quite what I was looking for. Black cherries just don't have the right burst I was looking for. Plus they aren't in season, so I had to go with frozen.

I'm gonna make another go at it with a couple more chops for dinner, except this time I'm gonna go with fresh Bing cherries instead of black. I think I'm also going to go with a fruitier wine--maybe a merlot. Gonna add honey to the reduction as well.
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Old 12-18-2007, 02:05 PM   #6
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Swap the Merlot for Creme de Cassis....or something along those lines.
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Old 12-18-2007, 11:06 PM   #7
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^As delicious as that sounds to me, The Lady of the House does not like the flavor of currants. As a result, I can't even think of the last time I've had a kir royale. My bar is missing the ingredient :(.

Anyhow, on the lamb front--success! The swap to Bing cherries and merlot instead of pinot worked out beautifully, and the honey gave it just enough sweetness to still give it the bite the aged balsamic brings to the table while maintaining it as a sweet dish. I've just got to properly format the recipe into my database and then I can slink it over into this thread (once I've converted it to a crown rack cooking recipe instead of a chop recipe).
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Old 12-19-2007, 05:08 AM   #8
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We had a rack of very baby lamb last night.

Cannot imagine a sweet sauce, or almost any sauce with that.

Now with a leg or a large rack I, gosh, wow, a cherry sauce would work.

Have never really thought of fruit with lamb.

Thanks. Gotta work on this.

Merry Christmas.
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Old 12-19-2007, 09:28 AM   #9
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Good job Poppin. I usually make a roasted red pepper jus for my lamb. Post your recipe.
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Old 12-19-2007, 04:28 PM   #10
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OK, recipe for the reduction and glaze are below. I don't know exactly what the cooking instructions for the lamb itself will be as I don't have much experience with crown racks, so you'd have to ferret that out online somewhere on your own (or else wait until I get around to finding cooking instructions for it myself between now and X-mas). I'm also still debating on what I want to do with the center of the rack. I'm pondering stuffing it with rosemary/white truffle mashed potatoes (which would increase cooking time), but am also debating just whether to put a bunch of herbs in there and then make the potatoes separate. I'll finish the complete recipe for perusing once I figure that aspect out.

Glaze:

3/4 cup aged balsamic vinegar
1 tablespoon + 1 teaspoon honey
1/2 a shallot, finely chopped
2 cloves of garlic, minced
Roughly half a bottle of merlot

Assembly:

Combine all ingredients, reduce over medium heat for 20 minutes.

NOTE ON THIS: This reduces to...well, not a whole heck of a lot. I'm not entirely certain this would be enough for a crown rack. It's possible this recipe would have to be doubled or even tripled for enough glaze to do a proper crown rack which is at least two racks and sometimes 3.

Reduction sauce:


2 cups fresh Bing cherries
1 shallot, finely chopped
4 cloves of garlic, minced
4 cups chicken stock (In retrospect I think lamb stock would be better for obvious reasons, but I'm not sure I'm going to be able to find it where I live)
2 cups merlot
pat of butter
salt/pepper

Assembly:

-Put cherries, shallot, garlic, and merlot in a sauce pot over medium high to high and reduce for about 10 minutes until it's almost completely reduced
-Add stock, lower heat to medium and cook for 15 minutes or until nice and thick
-Add in butter. Salt and pepper to taste
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