Ingredients

Start to finish 40 to 45 minutes

3 racks (7 or 8 ribs each) lamb, trimmed and frenched (see note)
1 teaspoon olive oil
1/3 cup (2 ounces) chopped shallots
10 whole cloves
8-ounce can jellied cranberries
1 cup red wine or vegetable stock
1 teaspoon dried thyme leaves
1 teaspoon vanilla extract
1/2 teaspoon balsamic vinegar
Salt and pepper to taste

Directions

Preheat oven to 425 F.

Season lamb to taste with salt and pepper. Place racks upright, with bones supporting one another, in small roasting pan. Roast at 425 F for 24 minutes (for rare), to 30 minutes (for well done). Remove from oven and let stand 5 minutes before carving. Pour meat juice into small bowl and skim off fat layer with teaspoon; set aside.

Meanwhile, heat olive oil in small saucepan. Add shallots and saute over medium heat for 3 minutes or until golden; stirring frequently. Add cloves and saute for 20 seconds. Add jellied cranberries, red wine or broth and thyme and bring to boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat, strain into clean pan and return to boil. Stir in vanilla, vinegar and salt.

Pour reserved meat juice into sauce and return to boil. Strain into serving dish. Serve with lamb.

Makes 6 servings.

Note: A butcher will trim racks of lamb for roasting; trimmed racks ready for the oven are called "frenched."

Nutrition information per serving: 320 cal., 27 g pro., 13 g carbo., 0 g fiber, 14 g fat, 5 g saturated) 90 mg chol., 115 mg sodium.