rack_of_lamb_with_blueberry_beurre_rouge
Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
|
rack_of_lamb_with_blueberry_beurre_rouge [2021/01/10 14:38] jforbes created |
rack_of_lamb_with_blueberry_beurre_rouge [2021/12/01 20:38] (current) |
||
|---|---|---|---|
| Line 1: | Line 1: | ||
| - | + | ====== Rack of Lamb with Blueberry Beurre Rouge ====== | |
| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | |||
| * 2 (8 bone) racks of lamb, fully trimmed | * 2 (8 bone) racks of lamb, fully trimmed | ||
| * salt and ground black pepper to taste | * salt and ground black pepper to taste | ||
| Line 17: | Line 15: | ||
| * 1 tablespoon balsamic vinegar | * 1 tablespoon balsamic vinegar | ||
| * 1 tablespoon butter, or more as needed | * 1 tablespoon butter, or more as needed | ||
| + | |||
| + | ====== Instructions ====== | ||
| + | - 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 wine, 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 " | ||
| + | - Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, | ||
| + | - 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. | ||
rack_of_lamb_with_blueberry_beurre_rouge.1610307528.txt.gz · Last modified: 2021/12/01 20:38 (external edit)