Cherry Jam Rack of Lamb

Ingredients:

1 tablespoon oil
1 tablespoon packed golden brown sugar
2 teaspoons Dijon mustard
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cardamom
4 racks of lamb (8 ribs each)
2 tablespoons oil
50ml onion, finely chopped
175ml port
125ml chicken broth
125ml cherries, dried
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter, chilled and cubed

Method:

1. To prepare the rub, combine the oil, brown sugar, mustard, salt, pepper and cardamom.

2. Spread the rub evenly over the meaty portion of each rack of lamb. Cover and put in the refrigerator to chill for at least two hours or up to 24 hours.

3. Preheat the oven to 200 degrees Celsius. Line a rimmed baking sheet with non-stick foil. Remove the lamb racks from the refrigerator and let them stand for 20 to 30 minutes.

4. Heat the two tablespoons of oil in a large, non-stick frying pan over medium-high heat. Place the lamb racks, in batches bone-side down, in the pan. Roast for 15 to 20 minutes, or until a meat thermometer registers 57 to 60 degrees Celsius.

5. To prepare the sauce, place the same frypan over medium heat. Add the onion and saute for two minutes. Next, add in the port, chicken broth, cherries, cherry jam, balsamic vinegar, salt and pepper.

6. Bring to a boil, scraping to loosen the browned bits. Reduce the heat and simmer, stirring frequently for about 10 minutes, until the sauce is slightly thickened. Remove from heat.

7. Add in the butter and whisk until melted. Let the lamb stand for five minutes before carving. Serve with the sauce.