Za'atar Dusted Lamb & Sour Cherry Demi-Glace Recipe | Phoenicia Specialty Foods Phoenicia Specialty

Ingredients

• 1-1/2 to 2 pounds lamb rack (about 12 bones), trimmed french-style of excess fat
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon za'atar spice, your favorite blend
• 1 teaspoon lemon zest, fresh, very finely minced or grated
• 1 tablespoon parsley leaves only, finely minced
• 2 tablespoons vegetable oil
• 2 quarts lamb (or beef if lamb is not available) stock, store bought
• 1 quart red wine
• 1 fresh bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 sprig fresh lemongrass
• 1 sprig fresh tarragon
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• ¼ cup sour cherries, dried and pitted
• ½ cup orange juice
• 1 teaspoon orange zest, minced fine
• ¼ teaspoon ground nutmeg
• 1 pinch ground cinnamon ground
• ½ teaspoon ground cumin ground
• 1 pinch ground cayenne pepper
• 2 tablespoons tomato paste
• ¼ cup brown sugar
• 3 tablespoons unsalted butter, cubed