Rack of Lamb with Raspberry-Wine Sauce
(courtesy of Becky Riersgard, LaFour Ranch in Paradise Valley. Serves 2 to 3)
1 lamb rack, about 1 to 1¼ pounds
Fresh rosemary sprigs
For marinade and sauce
1 cup Bordeaux wine
1 cup raspberry jam
Combine ½ cup each wine and jam. Marinate lamb in wine/jam sauce for 12 hours in refrigerator.
Preheat oven to 400 degrees F. Place rack of lamb in shallow metal pan and sprinkle lamb with rosemary sprigs. Roast at 400 degrees F for 25 minutes, or until internal temperature reaches 145 degrees F.
Combine remaining wine and jam in saucepan, bring to boil, then cook over medium heat until slightly thickened, about five minutes.
Carve lamb into chops. Spoon sauce over lamb and serve.
