rack of lamb with blueberry sauce

Ingredients

• Servings: 4
• 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
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cumin
• 1/3 cup sliced shallot
• 1 pinch salt
• 1 cup fresh blueberries
• 1 cup dry red
• 1 pinch ground black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter, or more as needed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c).
• 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 , 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.