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.

prep:
20 mins
cook:
40 mins
total:
1 hr 5 mins
additional:
5 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

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

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  • 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.

Nutrition Facts

831.45 calories; 44.86 g protein; 10.38 g carbohydrates; 62.14 g fat; 201.79 mg cholesterol; 238.13 mg sodium.Full Nutrition


Reviews (21)

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Most helpful positive review

something new
01/08/2014
I watched the video read the recipe and improvised with the ingredients in my pantry. I found this recipe because I had bought my first rack of lamb and wanted a good starter recipe. This was it! I browned my rack smeared it with a mustard herb mix then made a sauce with thawed peaches that I had frozen fresh this past summer. I would make this again and again with whatever ingredients I have on hand. Thanks for a great recipe!
(3)

Most helpful critical review

Tom Tom
08/03/2018
Followed recipe and video it was delicious... I could eat an entire rack myself too bad I had kids to feed. Everyone loved it but I m still hungry...
(1)
29 Ratings
  • 5 Rating Star 24
  • 4 Rating Star 4
  • 3 Rating Star 1
something new
01/08/2014
I watched the video read the recipe and improvised with the ingredients in my pantry. I found this recipe because I had bought my first rack of lamb and wanted a good starter recipe. This was it! I browned my rack smeared it with a mustard herb mix then made a sauce with thawed peaches that I had frozen fresh this past summer. I would make this again and again with whatever ingredients I have on hand. Thanks for a great recipe!
(3)
pixx378
07/18/2014
OMG! Very good and easy to prepare. Followed recipe and video exactly and turned out great.
(3)
betsypgarmy
12/17/2013
Purchased a half rack of lamb and used it instead of a full rack. My husband loved it. I had rosemary on hand frozen from my herb garden so chopped that up along with the shallots. Onions might work as well if shallots are not available. Paired the lamb along with roasted red potatoes and steamed cabbage
(3)
Michael
01/30/2017
OMG these were fantastic and simple to make for a little more of a savory flavor I added a sprig of rosemary to the sauce while they were cooking in the oven served with oven roasted garlic cauliflower everyone loved these and commented that lamb wasn't there favorite meat but these were the exception.
(1)
Anonymous
03/16/2014
This sauce is delicious!! Substituted lamb for pork chops and it came out perfect! Add about 8 or 9 minutes to oven cooking time (until internal temp is 145 Farenheit). Thanks so much!!
(1)
Willie in Dundas
10/28/2013
This is all about the Blueberry Beurre Sauce and the Dijon glaze which are both simply amazing. Incredible!!!
(1)
Meidel Cooks
05/13/2017
I love a good rack of lamb and this was as good as any I've ever had in a restaurant. Keep an eye on the meat temperature it only took about 15 minutes for
(1)
jjmpine
05/27/2013
Delicious!
(1)
Anonymous
08/12/2013
Best dish ever! Very proud of what I cooked tonight thanks John!
(1)