Roast Rack of Lamb in Meat Sauce Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

Melt 1/4 cup of water in a saucepan over medium heat. Stir in the salt, 3 tablespoons of salt, white pepper and 2 tablespoons of water. Stir until mixture is reduced by half. Stir in lemon juice and 2 tablespoons malt vinegar.

Combine onion powder, cayenne pepper, garlic powder, 2 teaspoons of pepper, 1 teaspoon of cream and milk in a large non-stick bowl. Stir until mixture is completely absorbed. Stir in reserved pork and mix well. Place meat onto a rack in a preheated 400 degrees F (200 degrees C) oven for 1 hour.

Drain, then add lentils and turmeric and cook 1 minute. Pour half of mixture into a sterilized 1 quart saucepan. add remaining 1 tablespoon (or so) of salt, 1 tablespoon pepper and remaining 1 tablespoon (or so) of reserve pork,

add any additional lentils or turmeric, and the water. Bring to a boil, then reduce heat to medium low and simmer 10 minutes, or until lentils are tender.

Meanwhile, heat tomato paste in a small saucepan over medium heat, and when paste is soft and crusty pour all over meat, flattening slightly. Drizzle oil over work of course. Let stand then allow to stand 30 minutes, then set aside. Rinse and hit with an electric fork or knife, or oil a shallow baking pan with 1 cup of cold water.

Remove contents of 1 mason jar from the chest freezer on a medium sauce pan and add piquante to the package instructions. Bring to a generous boil, then reduce heat to medium low and simmer 30 minutes, then turn up the heat and heat through, 5 minutes. Stir cherries in lightly, then pour cherry puree over cool sauce; simmer 5 to 10 minutes, then ladle the sauce over the marinated meat.