Rack of Lamb with Dried Cherry and Green Peppercorn Sauce

• 1 tablespoon butter
• 1/3 cup finely chopped shallots
• 1 tablespoon tomato paste
• 1 1/2 cups canned beef broth
• 1 1/2 cups canned low-salt chicken broth
• 1/2 cup dried Bing cherries
• 1/4 cup ruby Port
• 1/4 cup brandy
• 9 1/2 teaspoons chopped fresh rosemary
• 9 1/2 teaspoons chopped fresh marjoram
• 1/2 teaspoon drained green peppercorns in brine, chopped
• 1 2 1/2-pound 8-rib racks of lamb
• 8 teaspoons chopped fresh parsley
• 2 tablespoons olive oil

1. Melt butter in medium saucepan over medium heat.
2. Add shallots; saute 2 minutes.
3. Mix in tomato paste.
4. Add both broths; boil until reduced to 1 1/4 cups, about 25 minutes.
5. Strain sauce into small saucepan.
6. Add cherries, Port, brandy,1/2 teaspoon rosemary and 1/2 teaspoon marjoram; boil until reduced to 1 cup, about 15 minutes.
7. Mix in peppercorns.
8. Set aside.
9. Preheat oven to 425F.
10. Sprinkle each rack of lamb with 4 1/2 teaspoons rosemary,4 1/2 teaspoons marjoram and 4 teaspoons parsley; press to adhere.
11. Sprinkle with salt and pepper.
12. Heat oil in large skillet over high heat.
13. Add 1 lamb rack; brown on all sides, about 6 minutes.
14. Place lamb, meat side up, in baking pan.
15. Repeat with second rack.
16. Roast until meat thermometer inserted into center registers 130F for medium-rare, about 18 minutes.
17. Place lamb on carving board; let stand 10 minutes.
18. Bring sauce to simmer.
19. Cut lamb between bones.
20. Serve lamb with sauce.

butter, shallots, tomato paste, beef broth, chicken broth, bing cherries, ruby port, brandy, rosemary, fresh marjoram, drained green, lamb, parsley, olive oil

Taken from www.epicurious.com/recipes/food/views/rack-of-lamb-with-dried-cherry-and-green-peppercorn-sauce-3099 (may not work)