TV Dinners: How to Lose a Guy in 10 Days - Rack of Lamb with Cherry Glaze


A few weeks ago, I got an email asking about the meal that Matthew McConaughey prepares for Kate Hudson in the film, How to Lose a Guy in 10 Days. I thought it would be a fun thing to look into, but I had actually never seen the film before. So imagine my surprise when I turned on my TV last week and that exact scene was on! I'm not sure what channel the TV was left on, but I could not believe the coincidence. During the scene, in case you haven't seen the movie, McConaughey prepares an elaborately beautiful roasted lamb with cherry glaze only to have Hudson declare she is a vegetarian. I know that she's trying to lose him, but anyone that could turn down such gorgeous food is crazy (especially since she wasn't really a vegetarian).

Now this recipe isn't an after work whip it up affair. But if you've got time and are trying to impress someone, then go ahead and give this recipe a try. For a delicious rack of lamb with a merlot glaze and cherry reduction sauce, read more



Rack of Lamb with a Merlot Glaze and Cherry Reduction Sauce
From Recipezaar

2 cups merlot or other red wine
2 cups fresh cherries, pitted (or bottled morello cherries)
2 cloves garlic, chopped
1 shallot, chopped
4 cups lamb stock or chicken stock
1 tbsp unsalted butter
salt & freshly ground black pepper

1 (750 ml) bottle merlot
1 1/2 cups good quality balsamic vinegar
1 shallot, chopped
1 clove garlic, chopped

4 lamb racks, excess fat trimmed and bones frenched (1 1/2 to 2 lbs. each)
salt & freshly ground black pepper
1 tbsp extra virgin olive oil
rosemary sprigs, for garnish

1. To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
2. Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes.
3. Add the butter and stir until melted.
4. Season to taste with salt and pepper.
5. Keep warm until you are ready to serve.
6. Preheat oven to 300*F.
7. To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes.
8. Set aside until you are ready to use it.
9. To prepare the lamb, season the racks well with salt and pepper.
10. Heat the oil in a large saute pan over high heat until smoking hot.
11. Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan.
12. Continue searing the remaining racks.
13. Baste the racks well with the glaze.
14. Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches an internal temperature of 135*F for medium-rare doneness about 20 minutes.
15. Remove the racks from the oven and let sit for about 5 minutes, then slice.
16. To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
17. Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.

Serve with roasted potatoes and carrots.

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