Recipe by 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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2 (8 bone) racks
of lamb, fully trimmed
salt and ground black pepper to taste
minced fresh rosemary
dry red wine
ground black pepper
butter, or more as needed
I watched the video, read the recipe and improvised with the ingredients in my pantry. I found this recipe because I had bought my first rack of lamb and wanted a good starter recipe. This was it! I browned my rack, smeared it with a mustard herb mix then made a sauce with thawed peaches that I had frozen fresh this past summer. I would make this again and again with whatever ingredients I have on hand. Thanks for a great recipe!
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
This is all about the Blueberry Beurre Sauce and the Dijon glaze, which are both simply amazing. Incredible!!!
Best dish ever! Very proud of what I cooked tonight, thanks John!
* Percent Daily Values are based on a 2,000 calorie diet.
Rack of Lamb with Blueberry Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 559
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