adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rack of Lamb with Blueberry Sauce
Rack of Lamb with Blueberry Sauce
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Elevate lamb with a luscious blueberry-wine reduction featuring balsamic vinegar and butter.
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
  • 0.125 teaspoon ground cinnamon
  • 0.125 teaspoon ground cumin
  • 0.33333334326744 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
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Season the lamb generously with salt and black pepper. Heat oil in an oven-proof skillet over medium-high heat. Sear the lamb on all sides until well browned, about 3 to 5 minutes per side. Turn off the heat and transfer the lamb to a platter.
  • Combine the Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Coat each rack of lamb with a flavorful layer of the mustard mixture.
  • In a skillet over medium heat, sauté the shallots with a pinch of salt until golden and softened, about 5 minutes. Add blueberries and cook for an additional 2 minutes. Pour in red wine, then deglaze the pan by stirring the mixture. Turn off the heat.
  • Nestle the racks of lamb in the skillet, intertwining the rib bones to bring the racks closer together, creating a stunning lamb bone "zipper" down the middle. Season generously with a pinch of black pepper.
  • Roast lamb in pre-heated oven until it reaches 125°F (52°C) for medium-rare, approximately 20 minutes.
  • Let the lamb rest on a cutting board for about 5 minutes.
  • Drizzle balsamic vinegar into the blueberry sauce and sprinkle a pinch of salt. Simmer over medium-high heat until the sauce reduces by half, approximately 4 minutes. Remove from heat and stir in butter. Once butter is melted, taste and add more salt if desired.
  • Cut the racks into 2-rib portions and generously spoon the blueberry sauce over the top before serving.

Similar Recipes