Vanilla Pepper Roasted Lamb served with Port Wine Sauce Contributed by: Larry Rivera For the Lamb: 1-1/2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste 1 tablespoon Kosher salt 1 tablespoon coarse ground black pepper 1½ lbs. rack of lamb, frenched For the Sauce: ¾ cup dried cherries 2 cups tawny port 3 tablespoons olive oil 1-½ tablespoons butter 1 large shallot, diced 1-½ tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste Method: For the lamb: Combine salt, pepper, and 1 ½ tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. Trim the lamb, cut into separate chops and rub well with the spice mixture. Place in a plastic bag and marinate at room temperature for 1 hour, turning occasionally. During the last 15 minutes of marinating, place the cherries and port in a bowl. Set aside. Preheat oven to 350° F Remove lamb from bag and place in a pan with a roasting rack. Rub lightly with olive oil and roast until meat is pink, about 20-30 minutes, or until temperature indicator reads 145° F. for medium rare, 160° F. for medium. Remove and cover with foil to keep warm. For the sauce: In a saucepan over medium heat, melt ½ of the butter. Add shallots, cook stirring occasionally, until translucent. Add the port and cherry mixture and reduce, stirring occasionally until slightly thickened. Mixture should lightly coat the back of a wooden spoon. Add remaining butter and 1½ tablespoons Vanilla Bean Paste and blend well. Adjust seasonings, if desired. To Serve: Place 2-3 chops in the center of the plate. Lightly spoon the sauce over the lamb. Pass extra sauce at the table. Serves 4

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