Vanilla Pepper Roasted Lamb with Port Wine Sauce

Vanilla Pepper Roasted Lamb with Port Wine Sauce

Ingredients

For the Lamb:

For the Sauce:

  • 3/4 cup dried cherries
  • 2 cups tawny port
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons butter
  • 1 large shallot, diced
  • 1 1/2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Directions

Method for the lamb:

Combine salt, pepper, and 1 1/2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. Trim the lamb, cut into separate chops and rub well with the spice mixture. Place in a plastic bag and marinate at room temperature for 1 hour, turning occasionally. During the last 15 minutes of marinating, place the cherries and port in a bowl. Set aside.

Preheat oven to 350 degrees F

Remove lamb from bag and place in a pan with a roasting rack. Rub lightly with olive oil and roast until meat is pink, about 20-30 minutes, or until temperature indicator reads 145 degrees F. for medium rare, 160 degrees F. for medium.

Remove and cover with foil to keep warm.

Method for the sauce:

In a saucepan over medium heat, melt 1/2 of the butter. Add shallots, cook stirring occasionally, until translucent. Add the port and cherry mixture and reduce, stirring occasionally until slightly thickened. Mixture should lightly coat the back of a wooden spoon. Add remaining butter and 1 1/2 tablespoons Vanilla Bean Paste and blend well. Adjust seasonings, if desired.

To Serve:

Place 2-3 chops in the center of the plate. Lightly spoon the sauce over the lamb. Pass extra sauce at the table.

Serves 4.

Note

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

For the Lamb:

For the Sauce:

  • 120 g dried cherries
  • 470 ml tawny port
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons butter
  • 1 large shallot, diced
  • 1 1/2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Directions

Method for the lamb:

Combine salt, pepper, and 1 1/2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. Trim the lamb, cut into separate chops and rub well with the spice mixture. Place in a plastic bag and marinate at room temperature for 1 hour, turning occasionally. During the last 15 minutes of marinating, place the cherries and port in a bowl. Set aside.

Preheat oven to 180 degrees C

Remove lamb from bag and place in a pan with a roasting rack. Rub lightly with olive oil and roast until meat is pink, about 20-30 minutes, or until temperature indicator reads 65 degrees C. for medium rare, 70 degrees C. for medium.

Remove and cover with foil to keep warm.

Method for the sauce:

In a saucepan over medium heat, melt 1/2 of the butter. Add shallots, cook stirring occasionally, until translucent. Add the port and cherry mixture and reduce, stirring occasionally until slightly thickened. Mixture should lightly coat the back of a wooden spoon. Add remaining butter and 1 1/2 tablespoons Vanilla Bean Paste and blend well. Adjust seasonings, if desired.

To Serve:

Place 2-3 chops in the center of the plate. Lightly spoon the sauce over the lamb. Pass extra sauce at the table.

Serves 4.

Note

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Pure Vanilla Bean Paste