Rack of Lamb with Juniper Sauce

serves 4

Ingredients:

2 racks of lamb (about 1-1/2 pounds each)

1 clove garlic, peeled and halved

1 teaspoon salt

1/8 teaspoon pepper

2 teaspoons whole juniper berries, crushed

2 tablespoons water mixed with 4 teaspoons cornstarch

juniper berry basting sauce:

½ cup regular-strength beef broth

½ cup dry red wine

reserved garlic, minced or pressed

1 tablespoon whole juniper berries

Directions:

1. Rub all surfaces of meat with garlic, reserve garlic for use in basting sauce.

2. Make juniper berry basting sauce: In a small pan, heat together beef broth, wine, reserved garlic, and juniper berries. Bring to a boil, reduce heat, and simmer for 10 minutes.

3. Combine salt, pepper, and crushed juniper berries; sprinkle over meat and with your hands, press seasonings into all surfaces.

4. Place roast fat side up, side by side, in a single layer in roasting pan. Bake, uncovered, in a 350°F oven for 20 minutes, then brush with juniper berry basting sauce. Continue roasting, basting 3 or 4 times, for 20-25 minutes longer or until the thermometer registers 145°F for medium rare. Place meat on a platter to keep warm.

5. Skim and discard fat form drippings. Measure remaining basting sauce; then add enough water to make 2 cups. Pour into drippings and stir to free browned bits. Bring to a boil. Add water and cornstarch mixture, stir into boiling sauce, return to a boil, stirring.

6. Serve sauce to be spooned individually onto carved portions of lamb.

Recipe courtesy of: http://exoticmeats.com/

Here is a link that might be useful: Exotic Meats Website