Rack of Lamb with Sun-Dried Cherry Sauce

The sun-dried cherries mirror the flavor of red wine, especially Cabernet Sauvignon, which this dish showcases.
4 8-bone racks of lamb (1-1/2 pounds each)

Marinade:

• 2/3 Cup olive oil
• 1/2 Cup St. Clement Chardonnay
• 1 tbsp. minced garlic
• 1 tbsp. each chopped fresh rosemary and thyme
• 1 tsp. salt
• 2 tsp. freshly ground black pepper

Whisk together the marinade ingredients. Marinate 6 hours or overnight. Preheat oven to 425 degrees. Place lamb racks on a baking sheet and roast for 20 minutes for rare to medium rare.

Sun-Dried Cherry Sauce

• 1 1/2 tbsp. olive oil
• 1/4 Cup chopped shallots
• 3/4 Cup minced Shiitake mushrooms
• 8 Cups rich chicken stock
• 1 tsp. chopped fresh thyme
• 1/3 Cup port
• 1/2 Cup fresh orange juice
• l tsp. grated orange zest
• 1 1/2 Cups St. Clement Cabernet Sauvignon
• 1/2 Cup Sun Dried Cherries
• Salt and Pepper

In a saucepan, saute the shallots and mushrooms in the olive oil until lightly browned. Add the stock, orange zest and wine. Bring to a boil. Lower heat and simmer until reduced by half. Add half the cherries, the orange juice, thyme and port and continue simmering until reduced to a light sauce consistency. Strain the sauce and add the remaining 1/4 cup cherries. Season to taste with salt and pepper.

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