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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