Christopher Place, An Intimate Resort Newport, Tennessee (northeast of Gatlinburg) AAA Four Diamond Inn secluded in the majestic Smoky Mountains near Gatlinburg on a 200 acre private estate. Contact Info | Email this page to a Friend | Click to see a map  | Visit our Web Site Additional Pages... Introduction Guest Rooms/Rates Dining Weddings and Special Events Our Favorite Recipes Special Packages Reservation Request How to Find Us   Availability Search: See which rooms are available during your stay. Check in: Check out: Powered by Webervations Clear search results Rooms Available from  to  Learn more about these rooms These are our base rates - certain discounts and/or charges may apply

For the lamb:
2 racks of lamb (8-9 ribs) with bones frenched and fat trimmed
salt and ground black pepper
2 Tbsps vegetable oil
1. Preheat oven to 425 degrees and place a shallow pan in oven to heat.
2. Season lamb with salt and pepper. Heat oil in skillet over high heat.
3. Place lamb in skillet meat side down with ribs facing outward. Cook until well browned and a crust has formed on the surface, probably about 4-5 minutes.
4. Use tongs to stand ribs up against each other to brown bottoms.
5. Transfer lamb to preheated roasting pan and roast 12-15 minutes. (retain 2 T. fat for use in sauce)
6. Remove and cover meat loosely with foil and let rest 10-12 minutes.
7. Carve into individual and chops and serve immediately with sauce.

For the sauce:
2 medium shallots, minced
1 cup dry red wine
2 1/2 tsps minced rosemary leaves
1 cup low sodium chicken broth
2 Tbsps butter
Salt and ground black pepper

1. Pour off all but 2 Tbsps of the fat from the skillet where you browned the lamb.
2. Saute shallots over medium heat until soft.
3. Add red wine and rosemary, increase heat to medium high, and simmer until dark and syrupy.
4. Add chicken broth and reduce until about 3/4 cup.
5. Remove from heat, add butter to blend. Season with salt and pepper to taste.

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