Who? Chef Alfred Portale
Chef Portale’s Guest-Worthy Recipe: Roast rack of lamb with black cherry au poivre sauce
Why? “This recipe is a quick, easy, and versatile sauce recipe that’s perfect for lamb, roast pork, and classic with duck.”
For the Lamb Marinade
4 cloves garlic, thinly sliced
2 Tbsp olive oil
1 tsp oregano
2-3 sprigs rosemary, coarsely chopped
1 Tbsp coarse salt
Zest of 1⁄2 of a lemon, julienned
Fresh ground black pepper
For the Black Cherry Au Poivre Sauce
2 Tbsp shallots, finely minced
1 Tbsp coarse cracked black pepper
1⁄2 tsp corn starch
2 Tbsp aged sherry wine vinegar
1⁄2 c dry red wine
1 c beef stock
2 tsp water
1/3 c St. Dalfour black cherry preserve
Place lamb in a shallow container. Combine all the ingredients for the lamb marinade in a small bowl. Coat lamb with marinade. Cover and refrigerate up to six hours or overnight.
Preheat oven to 375. Remove lamb from marinade and season with salt. Heat two tablespoons of olive oil in a sauté pan on the stove top over medium heat. Place lamb in the pan, fat side down, and cook for five minutes.
Place pan in the oven to continue cooking. Turn lamb after 10 minutes.
Continue to roast the lamb until it is nicely browned and medium rare, about 10 additional minutes. Return pan to stove top and place lamb on a plate to rest.
Pour off all but one tablespoon of the fat from the pan. Add shallots and black pepper to pan with the saved tablespoon of fat and cook over medium heat for two to three minutes. Stir continuously.
Deglaze pan with vinegar, reduce, and then add red wine.Reduce and add beef stock. Combine water and corn starch in a bowl, stir to make a slurry and then whisk into the sauce in pan. Simmer sauce until slightly reduced and lightly thickened.
Strain into small sauce pot.
Stir in black cherry preserve. Taste and season with salt.
Carve lamb and arrange on plate.
Spoon the black cherry au poivre over lamb.
Serve remaining sauce table side.