Rack of Lamb with Dried Cherry and Green Peppercorn Sauce
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Butter |
| 1/3 | c | Finely chopped shallots |
| 1 | tb | Tomato paste |
| 1 1/2 | c | Canned beef broth |
| 1 1/2 | c | Canned low-salt chicken broth |
| 1/2 | c | Dried Bing cherries |
| 1/4 | c | Ruby Port |
| 1/4 | c | Brandy |
| 9 1/2 | ts | Chopped fresh rosemary |
| 9 1/2 | ts | Chopped fresh marjoram |
| 1/2 | ts | Drained green peppercorns in brine; chopped |
| 1 | Rack of lamb; 2-1/2-pound, 8-rib | |
| 8 | ts | Chopped fresh parsley |
| 2 | tb | Olive oil |
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