Cranberry Marinated Rack Of Lamb With Almond Wild Rice Recipes

CRANBERRY-MARINATED RACK OF LAMB WITH ALMOND WILD RICE

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.

CRANBERRY WILD RICE

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.