Roasted Rack of Lamb with Sage
With a small sharp knife, score the fatty side of the lamb with shallow cuts, to allow the marinade to penetrate. Season with salt and pepper on both sides. Place in a gallon-sized zip-lock bag. Add sage and olive oil. Squeeze the air out of the bag and seal. Squish the marinade around so that all of the lamb is covered. Place in the refrigerator to marinate for 6 hours, or overnight.
Two hours before you plan to cook the lamb, remove it from the fridge to come to room temperature. This will help it to cook evenly.
Preheat the oven to 400 F. Cover a baking sheet with foil, season the lamb with a little more salt and pepper, and place the lamb, fatty side up, on the baking sheet. Insert a meat thermometer into the center of the rack, making sure it's not resting against a bone. Loosely cover the lamb with foil.
Roast for 7 minutes at 400. Reduce the oven to 300 and continue to cook the lamb for an additional 10 minutes, or until the thermometer reads 125 F for medium rare.
Remove from the oven, cover with foil and let rest for 5-10 minutes before slicing into chops. Serve with the red wine cherry sauce.
Red Wine Cherry Sauce
Place all ingredients in a medium saucepan and bring to a boil over medium high heat. Reduce heat to medium, and simmer, stirring occasionally, until sauce is thickened and reduced to a slightly syrupy consistency, about 30 minutes. Leave the cherries whole, or if desired, puree with an immersion blender.
Serve warm on the side with the rack of lamb.
Original Blog Post: A Welcome Home Dinner and my First Time Cooking Lamb