Savory rosemary, sharp peppercorn, and wild blueberry come together to bring out the mouthwatering flavour of these “rack of lamb”.
Follow along as the Kilted Chef prepares this recipe!
YIELDS:
4-6 SERVINGS
PREP TIME:
0 HOURS 10 MINS
COOK TIME:
HOURS 45 MINS
TOTAL TIME:
0 HOURS 55 MINS
INGREDIENTS : Lamb
2 full racks of lamb
4 tbsp grainy Dijon mustard
2 sprigs fresh chopped rosemary
Salt and pepper, to taste
INGREDIENTS : Wild Blueberry Rosemary Black Peppercorn Sauce
2 cups (500 mL) Wild Blueberries
1 tbsp olive oil
1 tbsp butter + 1tbsp to finish
1 shallot diced
¼ cup (50 mL) maple syrup
10 turns milled black peppercorns
½ tsp sea salt
DIRECTIONS : Lamb
French the racks of lamb and reserve the meat for another use.
Cut the rack in 2 and criss-cross the bones.
Rub lamb lightly with grainy Dijon mustard, rosemary, salt and pepper. Place both racks on a baking sheet lined with parchment paper. Place in a pre-heated 400F oven and cook for 30 minutes or until it reaches the desired doneness.
Remove from oven and let rest for 10 minutes or so.
Serve on a bed of Wild Blueberry Rosemary Black Peppercorn Sauce.
DIRECTIONS: Wild Blueberry Rosemary Black Peppercorn Sauce
In a saucepan, on medium heat, add olive oil and butter until it starts to brown then add shallots, wild blueberries, and maple syrup.
Bring all ingredients to a boil, reduce heat and let simmer for approximately 4 to 5 mins, using a whisk to break up the wild blueberries.
Once cooked, remove from burner and finish with 1 tbsp. of butter and you are ready to serve.
This sauce could be done ahead of time and reheated as needed.
*Personally I will usually strain the leftover sauce and turn it into a coulis to serve on vanilla ice cream. It's sweet, tart and peppery - a nice treat.