Rack of Lamb with cherry balsamic sauce

• 2 each rack of lamb
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 2 tbsp minced onion
• 2 tsp lemon zest
• 2 tsp orange zest
• 1 juice of 1 lemon and juice of 1 orange
• 1 tbsp minced fresh rosemary
• 1 tsp minced fresh thyme
• 2 tbsp minced italian parsley
• 2 tbsp minced shallots
• 1 tsp minced garlic
• 1 cup fresh cherries pitted
• 1 cup balsamic vinegar
• 1 packages Knorr homestyle chicken broth
• 1 tbsp butter
• 1 tbsp minced fresh rosemary
• 1 tbsp minced chives

1. Mix together lamb marinade ingredients into a large ziploc bag and add lamb.
2. Toss to coat and refrigerate 3 hours to overnight
3. Preheat oven to 375 and remove lamd from marinade and season with salt and pepper
4. Roast lamb for 20 to 30 minutes until meat thermometer reads 130F for rare (recommended) remove lamb and cover with foil to rest 15 minutes.
5. Slice lamb between the bones and serve 3 to 4 chops per person
6. For Cherry Balsamic Sauce
7. Heat oil in medium sauce pan and saute garlic and shallots until tender
8. Add pitted cherries, rosemary, chives and cook for 1 minute, then add balsalmic and simmer to reduce until cherries are cooked and sauce is thickened
9. Finish sauce by adding tablespoon of cold butter

rack of lamb, olive oil, garlic, onion, lemon zest, orange zest, lemon, fresh rosemary, thyme, italian parsley, shallots, garlic, fresh cherries, balsamic vinegar, chicken broth, butter, fresh rosemary, chives

Taken from cookpad.com/us/recipes/340955-rack-of-lamb-with-cherry-balsamic-sauce (may not work)