Rack of Lamb with Blueberry Beurre Rouge – With Video

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This Easter-inspired rack of lamb recipe is fairly typical of other dishes I’ve posted with this cut, except for one major difference; 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.

 

 

 

 

Ingredients for 4 portions:
2 fully trimmed, racks of lamb (8 bone each)

 

salt and pepper to taste

 

1 tbsp vegetable oil for browning

 

2 tsp Dijon mustard

 

1 tsp minced fresh rosemary

 

1/8 tsp cinnamon

 

1/8 tsp ground cumin

 

1/3 cup sliced shallot

 

4 oz (about a cup) fresh blueberries

 

1 cup decent red wine

 

1 tbsp balsamic vinegar

 

1 or 2 tbsp butter, whisked into finished sauce

View the complete recipe

 

happy cooking.

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