Marinate the roast in a good quality marinade. (I used Butler & Baileys marinade
and to that, I added a cup of fresh squeezed orange juice).
Remove from the marinade and sear in a hot skillet until browned.
Place in a shallow roasting pan and sprinkle with salt & freshly ground pepper.
The bones will form a rack.
Roast uncovered until the internal temperature reaches 145-150 degrees. The
roast will continue to cook an additional 10 degrees. Remove from oven and
cover with foil and let rest about 10-15 minutes.
Carve between each chop and serve.
To do individual chops, marinate as directed above. Brown on both sides in a
heated skillet. Then finish the chops in the oven until the internal temperature
Serve immediately with cherry sauce.
3/4 cup cherry jam
3 tblsp. Port or Red Wine Vinegar
2 tblsp. brown sugar
1/4 tsp. cinnamon
dash of allspice salt
Combine all ingredients and simmer for 6-8 minutes.
Presented by: Barbara Tenney
Air Date: February 12, 2014