Rack of Lamb with cherry balsamic sauce

Mix together lamb marinade ingredients into a large ziploc bag and add lamb. Toss to coat and refrigerate 3 hours to overnight

Preheat oven to 375 and remove lamd from marinade and season with salt and pepper

Roast lamb for 20 to 30 minutes until meat thermometer reads 130°F for rare (recommended) remove lamb and cover with foil to rest 15 minutes.

Slice lamb between the bones and serve 3 to 4 chops per person

For Cherry Balsamic Sauce

Heat oil in medium sauce pan and saute garlic and shallots until tender

Add pitted cherries, rosemary, chives and cook for 1 minute, then add balsalmic and simmer to reduce until cherries are cooked and sauce is thickened

Finish sauce by whisking in a tablespoon of cold butter