Califonia Bountiful
Main Dish

Grilled rack of lamb with cherry, balsamic vinegar and rosemary glaze

A rich and tangy glaze complements this tender lamb that is available only once a year. Great served with seasonal vegetables and roasted, grilled or mashed potatoes. Chef's tip: "A good quality veal or beef stock is a must."

Chef Steve Smith
Brewery Gulch Inn, Mendocino

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2 racks of lamb, 8 bones per rack, cleaned
(ask your butcher to clean for you)
Salt and fresh ground pepper, to taste
2 tbsp. olive oil
1 tbsp. minced garlic
1 small torpedo onion
(or regular yellow onion), diced
1/2 cup balsamic vinegar
1/2 cup zinfandel wine
16 ripe dark cherries,
pitted and cut in half
3/4 cup concentrated veal stock
1 sprig fresh rosemary


Preheat oven to 450 degrees. Season racks of lamb with salt and pepper and place meat-side down on a very hot grill. Grill for 4 to 5 minutes on all 4 sides or until golden brown. Transfer to an ovenproof dish and roast in the oven for about 10 minutes for medium to medium-rare.

Meanwhile, in a small saucepan, heat olive oil over medium heat and add garlic and onion. Sauté for 2 minutes. Add vinegar and wine and reduce by half. Add cherries and stock and reduce to desired consistency. Add rosemary sprig, let sit for 1 minute, then remove and discard sprig.

Cut each rack of lamb in half for double chops or into 4 for individual chops. Place on a warm plate with seasonal vegetables if desired, spoon sauce over top and serve immediately.

Serves 4

Photo: © 2022 Lori Eanes

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