Spring Lamb With A Cherry Glaze And Merlot Reduction

• Cherry Reduction Sauce
• 2 cups Merlot
• 2 cups Pitted Cherries ( bing)
• 2 cakes cloves of garlic ( crushed)
• 4 cups organic chicken stock
• 1 tablespoon unsalted butter
• 1 dash salt
• 1 dash pepper
• Merlot Reduction and Lamb
• 1 bottle of merlot
• 1.5 cups balsamic vinegar
• 1 shallot chopped
• 1 clove garlic chopped
• 4 lamb racks fat trimmed and bones frenched
• 1 tablespoon extra virgin olive oil
• 1 rosemary sprig

1. Combine the wine, cherries, garlic in a saucepan over high heat and reduce until mixture is almost dry.
2. Add the stock decrease the heat to medium and reduce until the sauce is thick this will take about 30 minutes. Add butter and stir until melted. Salt, pepper to taste
3. preheat oven to 300 F
4. Merlot Glaze:rnAdd wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup of liquid remains 20 to 30 minutes.
5. Lamb:rnSeason lamb with salt and pepper. Heat olive oil in a saucepan over high heat until smoking hot.rnAdd as many of the racks as will fit-don't overcrowd the pan-meat side down. Sear lamb well about 3-4 minutes. Transfer to a baking pan. Baste racks with glaze. Set pan in the oven and roast- basting every 5 minutes until the meat has reached a temperature of 135 degrees F. About 20 minutes
6. Remove from oven and rest lamb for 5 minutes. Drizzle Cherry Reduction Sauce over lamb and serve on the side.

reduction sauce, merlot, cherries, cakes cloves, chicken, unsalted butter, salt, pepper, merlot, merlot, balsamic vinegar, shallot, garlic, lamb racks, extra virgin olive oil, rosemary

Taken from food52.com/recipes/5239-spring-lamb-with-a-cherry-glaze-and-merlot-reduction (may not work)