Velas Resorts Rack of Lamb Cognac Cherry Jam

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.