Each and every year I am amazed on how fast the fall comes to an end. For some, this special time of the year just passes them by without notice. Everyone should have the opportunity to unplug from their daily lives and enjoy the natural surroundings. I make it a point to immerse myself in my surroundings, and enjoy the sights, smells, taste and touch. Just something like the smell of a wood stove in the morning makes me think of a hearty fall stew. A few days ago, I was taking in the world on my daily bike ride through the Vermont countryside. I passed by a farmer moving mountains of hay into his barn. The smell of earth and fresh hay had me thinking about a meal I haven't had the opportunity to make in quite some time. Lamb racks have an almost mystical appeal to them. This is not a piece of meat that many home cooks go out of their way to find.
Seared lamb racks are unbelievably easy to prepare. You can season them in a wide variety of ways. For example, yogurt and mint, olive and lemon, or just salt and pepper. For this meal I chose the latter. Letting the flavor of the lamb shine is what this feast is all about. Lentils and brussel sprouts are the perfect accoutrements. For the sauce, I went with sour cherry and an apple brandy reduction. The whole meal is flavorful, aromatic, and visually appealing.
First, rinse the racks, pat dry and season. You want them to come up to room temperature before starting the cooking process. In one small sauce pan add one cup grenadine and one-half cup dried sour cherrries. Let the two mingle for about one-half hour. Over a slow heat, begin reducing the mixture till it resembles a thick syrup. In another sauce pan add one cup apple brandy and reduce till syrupy. Set these both aside to cool. During the cooling process, they will thicken more. Don't fret, you want this!
