As if our rack of lamb isn't delicious enough, the addition of this rich cherry balsamic sauce totally sends it over the top. It's perfect for an intimate dinner party.

Rack of Lamb with
Fresh Cherry Balsamic Sauce
serves 4

Ingredients for the lamb
2 each Bristol Quality rack of lamb
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons minced onions
2 teaspoons lemon zest and juice, from 1 lemon
2 teaspoons orange zest and juice, from 1 orange
1 tablespoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 tablespoons minced Italian parsley
salt and pepper, to taste

Method
Mix together all ingredients in a glass bowl. Pour the marinade over lamb, toss to coat, cover and refrigerate from 3 hours to overnight.

Ingredients for the sauce
2 tablespoons Natura in Cucina black truffle olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 cup fresh cherries (seeds pitted)
1/4 cup balsamic vinegar
1 package Vatel chicken demi glace
1 tablespoon butter
1 tablespoon minced fresh rosemary and
1 tablespoon minced fresh chives

Method
1 In a medium saute pan heat oil, shallots and garlic and saute until tender.
2 Add cherries and cook for 1 minute, then add the vinegar and reduce.
3 Add chicken demi glace and reduce slightly
4 Remove pan from heat and slowly mix in butter, stirring until melted.
5 Stir in fresh rosemary and chives and adjust seasonings.

Preparing lamb
1 Preheat oven to 375 degrees.
2 Remove lamb from marinade and season with salt and pepper.
3 Place lamb in a roasting pan and cook for 20-30 minutes or test with thermometer until lamb reaches an internal temperature of 130 degrees for rare. Remove lamb from oven, cover with foil and let rest 15 minutes before slicing.
4 Slice lamb between bones and serve 3 to 4 chops per person.
5Place lamb on plate and top cherry balsamic sauce

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