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Rack of Lamb with Blueberry Sauce

Rack of Lamb with Blueberry Sauce

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Chef John

Chef John

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 831 kcal
  • 42%
  • Fat:
  • 62.1 g
  • 96%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 44.9 g
  • 90%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

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.
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Reviews

betsypgarmy
1

betsypgarmy

12/16/2013

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

pixx378
0

pixx378

7/18/2014

OMG! Very good and easy to prepare. Followed recipe and video exactly and turned out great.

alyainsw
0

alyainsw

3/16/2014

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!!

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