Robert Ehrlich from Uncle Giuseppe's shows News 12's Lily Stolzberg how to make baby rack of lamb.

Recipe:
Ingredients:
1 rack American baby lamb chops, bones frenched
1 tbsp. extra virgin olive oil
1 large shallot small dice
1/8 lb. (half stick) butter unsalted
2 tbsp. dark brown sugar
1 cup port wine
½ lb. fresh cherries pitted
½ cup veal demi glace
Pinch kosher salt
½ cup toasted pistachios lightly chopped

Instructions:
- Set a saute pan over medium heat, add oil-heat until just smoking.
- Lightly season lamb rack with salt and pepper and gently place top side down in saute pan.
- Let sear 2 to 3 minutes or until nicely browned before turning over.
- Turn over and let sear another two minutes.
- Remove rack from saute pan and place on sheet pan.
- Roast lamb rack at 350 degrees for 20 to 25 minutes until medium rare or a thermometer inserted into the thickest part of the rack reads 140 degrees.
- While rack is cooking, add butter, brown sugar and shallots to the saute pan. Do not clean the saute pan we want the fond on the bottom of the pan.
- Slowly caramelize the shallots and add port wine.
- Turn up heat and let wine reduce by half.
- Add veal demi glace and a pinch of salt.
- Let reduce by half or until sauce coats the back of a spoon.
- Add toasted pistachios.
- Remove lamb from oven and let rest 10 minutes.
- Slice in between each double bone section.
- Plate and spoon port sauce over.