Rack of Lamb with Port and Rosemary Sauce
1 rack of lamb, 8 to 10 ribs
½ teaspoon chopped fresh rosemary
½ teaspoon salt
¼ teaspoon freshly ground pepper
Port and Rosemary Sauce:
1 onion, chopped
2 strips bacon, chopped
1 Tablespoon chopped fresh rosemary
½ cup port
¼ cup water
½ cup heavy whipping cream
Preheat oven to 350 degrees. Trim any excess fat from lamb. Sprinkle with rosemary, salt and pepper. Place lamb in a baking dish. Bake 45 minutes. Set aside. Keep warm.
Port and Rosemary Sauce: Pour any drippings from lamb into a skillet. Add onion and bacon. Cook over medium heat until bacon is crisp. Add rosemary, port and water. Bring to a boil. Reduce heat. Simmer uncovered until reduced to ½ cup. Add cream and simmer, stirring until slightly thickened. Spoon sauce over lamb. Serve immediately. Serves 4.