Cranberry Marinated Rack Of Lamb With Almond Wild Rice Recipes

Steps:

• Place racks of lamb in large, deep dish. Add juice, wine, cranberries and rosemary.
• Note: You should use pure juice: either cranberry or pomegranate. Also, you can use either red or white wine, according to your preference.
• Cover and marinate 2-3 hours or overnight.
• Remove lamb from marinade, pat dry and season to taste with salt and freshly ground pepper.
• Place marinade in saucepan and bring to a boil.
• Reduce heat and simmer until reduced to a thin glaze.
• Discard rosemary. Keep glaze warm.
• For the Almond Wild Rice:.
• Place rice in a pan of cold, salted water and bring to a boil. Cook for 10 minutes.
• Turn off heat, cover and allow to steam for 20 minutes (rice will swell and curl).
• Return to a simmer and cook for 10 more minutes or until tender.
• Keep warm.
• Just before serving, toss through the almonds, oregano, orange juice and zest.
• While rice is cooking, preheat oven to 400°F Heat oil in large pan and sear lamb on all sides to brown.
• Place lamb in oven and cook 8-10 minutes for medium rare or until cooked as desired.
• Allow to rest for a few minutes before slicing into individual chops.
• Toss rice through almonds, oregano, juice and zest.
• Spoon sauce over lamb and serve with rice and steamed green beans.

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Steps:

• Preheat the oven to 350ºF / 175ºC.
• Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
• If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
• Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
• Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
• Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
• Serve with roasted veggies.
• Enjoy!