Cherry-and-Port-Glazed Rack of Lamb With Tahini Sauce

Pique your senses with this cherry-and-port-glazed rack of lamb with tahini sauce recipe with cherry preserves, thyme, port, and sea salt.

Have This!

• 1 1/2 c. cherry preserves
• 3/4 c. ruby port
• 1 clove garlic
• 4 sprig fresh thyme
• 1 tbsp. chopped thyme leaves
• 2 rack lamb
• Salt
• Pepper
• Tahini Sauce

Do This!

• Preheat oven to 450 degrees F. Line a roasting pan with aluminum foil and set aside. In a small saucepan over medium heat, bring cherry preserves, port, garlic, and thyme sprigs to a boil.
• Let boil for 2 to 3 minutes, then remove from heat. Reserve one-third sauce for basting and set aside remaining for serving.
• In a small bowl, combine chopped thyme, 3/4 teaspoon sea salt, and 1 teaspoon freshly ground pepper, and rub over lamb.
• Set racks upright in the prepared pan by propping them against each other, with meaty sides facing out and bones crisscrossing.
• Roast lamb for 15 minutes. Continue to roast lamb, basting with reserved cherry-port sauce every 5 minutes, until meat reaches desired doneness — an additional 10 minutes for rare, 15 for medium-rare, 20 for medium. Allow lamb to rest for 15 to 20 minutes
• . Carve between ribs and serve with tahini sauce.