Velas Resorts Rack of Lamb Cognac Cherry Jam

Prep Time
Cook Time
2d 30m
Ready In

Recipe: #40193

February 20, 2023

"From Mexico it's 2 racks of lamb whatever the weight .this also needs marinating time"

Original is 2 servings


  • Serving Size: 1 (858.3 g)
  • Calories 2287.1
  • Total Fat - 200.9 g
  • Saturated Fat - 79.3 g
  • Cholesterol - 438 mg
  • Sodium - 643.1 mg
  • Total Carbohydrate - 37.7 g
  • Dietary Fiber - 4.4 g
  • Sugars - 23.6 g
  • Protein - 78.2 g
  • Calcium - 120.6 mg
  • Iron - 8.8 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Heat the oil and garlic over low heat for 2 hours. ( I would do in crockpot low for 4 hours until roasted but not burnt ,do enough so you have some extra)

Step 2

Let cool.

Step 3

Rub the lamb with the oil and rosemary and let marinate for 24 hrs in the refrigerator.

Step 4

Bring lamb to room temp and preheat oven to 450 degrees F

Step 5

Roast in the oven at 450°F for 10 minutes, then lower the heat to 300°F.

Step 6

Cook for 10-20 minutes longer.

Step 7

While lamb is roasting, in a pan, add butter and onion and sauté over medium high heat until translucent.

Step 8

Add the cherries and continue to sauté until soft. Add the red wine and wait for it reduce by half.

Step 9

Add the cognac and flambé until the alcohol has burned off. (I'm not setting things on fire ,be careful if you do)

Step 10

Add the au jus and let it cook down for a few minutes.

Step 11

Pour the cherry sauce over the plated lamb.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting lamb rack, look for one with a good layer of fat for added flavor.
  • For the cognac, select one that is aged for at least two years for the best flavor.

  • Replace Rosemary with Thyme: Thyme is a great substitute for rosemary as it has a similar flavor profile, but with a slightly more subtle flavor. This will allow the cherry jam to be the star of the dish.
  • Replace Red Wine with Apple Cider: Apple cider has a sweet and tart flavor that pairs nicely with the cherry jam, while still providing a full-bodied flavor to the sauce.

Mustard-Herb Crust Rub the lamb with a mixture of 1/2 cup Dijon mustard, 1/4 cup chopped fresh herbs (such as thyme, oregano, rosemary, and/or parsley), and 1 tablespoon each of garlic powder and olive oil. Let marinate for 24 hours in the refrigerator. Preheat oven to 375°F. Roast in the oven at 375°F for 15 minutes, then lower the heat to 300°F and cook for 10-20 minutes longer.

Crispy Roasted Potatoes: Roasted potatoes are a classic side dish that pairs perfectly with the velas resorts rack of lamb cognac cherry jam. The potatoes are crispy on the outside and tender on the inside, making them the perfect accompaniment to the flavorful lamb.

Garlic and Herb Roasted Carrots: Roasted carrots are a great accompaniment to the velas resorts rack of lamb cognac cherry jam. The carrots are roasted with garlic, herbs, and olive oil, giving them a fragrant and flavorful taste. The sweetness of the carrots complements the richness of the lamb, making this a perfect pairing.


Q: How long should the lamb marinate?

A: The lamb should marinate for 24 hours in the refrigerator.

Q: What ingredients are needed for the marinade?

A: The marinade requires olive oil, garlic, rosemary, oregano, thyme, lemon juice, and salt.

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Fun facts:

The famous French chef Auguste Escoffier is credited with creating the classic recipe of rack of lamb with a sauce of cherries, red wine, and cognac, which is the inspiration for this recipe.

The cognac used in this recipe is a type of brandy that is made in the Cognac region of France. It has been produced for centuries and is one of the most famous and expensive types of alcohol in the world.