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Rack of Lamb with Blueberry Sauce

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Rack of Lamb with Blueberry Sauce

Directions

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Ingredients :

  • 2 (8 bone) racks of lamb
  • fully trimmed
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh rosemary
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cumin
  • ⅓ cup sliced shallot
  • 1 pinch salt
  • 1 cup fresh blueberries
  • 1 cup dry red wine
  • 1 pinch ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon butter
  • or more as needed
  • Methods :

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
  • Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
  • Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
  • Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone “zipper” in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
  • Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
  • Remove lamb to a cutting board to rest about 5 minutes.
  • Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
  • Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.
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