Rack of Lamb with Blueberry Sauce

4.8
(44)

In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.

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Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
5 mins
Total Time:
1 hrs 5 mins
Servings:
4
Yield:
4 servings

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

  • teaspoon ground cinnamon

  • teaspoon ground cumin

  • 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

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Remove lamb to a cutting board to rest about 5 minutes.

  8. 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.

  9. Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.

Nutrition Facts (per serving)

832 Calories
62g Fat
10g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 832
% Daily Value *
Total Fat 62g 80%
Saturated Fat 26g 130%
Cholesterol 202mg 67%
Sodium 238mg 10%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 45g
Vitamin C 5mg 24%
Calcium 61mg 5%
Iron 4mg 22%
Potassium 716mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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