Rating: 5 stars
43 Ratings
  • 5 star values: 36
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

832 calories; protein 44.9g; carbohydrates 10.4g; fat 62.1g; cholesterol 201.8mg; sodium 238.1mg. Full Nutrition
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