FULL OF FLAVOR The Rack of Lamb with Port and Rosemary Sauce from Stop and Smell the Rosemary is simple to prepare and satisfyingly flavorful. (Photo courtesy of the Junior League of Houston)
From Stop and Smell the Rosemary
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.