Do you love the food at Now Sapphire Riviera Cancun? Well, here is your chance to make one of our gourmet meals at home. Even we admit that it may not be the same as being served by our wonderful staff while sipping on a specialty drink at our resort, but it’s still fun to experiment in the kitchen with a new recipe every now and then. Here’s the recipe for our delicious Rack of Lamb at Paramour Restaurant, which features French cuisine. Why not give it a try and create your own romantic dinner at home?

RECIPE INGREDIENTS:
FOR THE LAMB:

• 2 racks of lamb (6-8 chops per rack,) fat removed and frenched
• Salt and pepper
• 2 tablespoons vegetable oil

FOR THE SAUCE:

• 2 medium shallots, minced
• 1 cup dry red wine
• 2 1/2 teaspoons fresh rosemary , minced
• 1 cup low-sodium chicken broth (canned)
• 2 tablespoons unsalted butter softened
• Salt and pepper

DIRECTIONS:
FOR THE LAMB:

• Heat oven to 425 degrees.
• Adjust oven rack to lower-middle position and place roasting pan on oven rack.
• Season lamb with salt and pepper to taste.
• Heat oil in 12-inch skillet over high heat.
• Place racks of lamb in skillet, meat-side down in the center of the pan, with ribs facing outwards; cook until well-browned and nice crust has formed on surface, about 4 minutes.
• Using tongs, stand racks up in skillet, leaning them against each other to brown the bottoms; cook until bottom sides have browned, about 2 minutes longer.
• Transfer lamb to preheated roasting pan. (Begin pan sauce.)
• Roast about 12 to 15 minutes depending on the size of the rack or until a meat
• thermometer reads about 130 degrees.
• Remove lamb from oven and cover loosely with foil and let rest about 10 minutes.
• Carve into individual serving sizes, and serve immediately with sauce.

FOR THE SAUCE:

• Using the same skillet used to brown the lamb, reserve 1 1/2 tablespoons of remaining liquid.
• Place skillet over medium heat.
• Sauté shallots until softened, about 1 minute.
• Add red wine and rosemary; increase heat to medium-high and simmer until dark and syrupy, about 7 minutes.
• Add chicken broth; simmer until reduced to about 3/4 cup, about 5 minutes longer.
• Turn off the heat, swirl in butter; season to taste with salt and pepper, and serve with lamb.

Enjoy!