Herb Crusted Rack of Lamb with Blackberry Balsamic Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 rack of lamb French cut
- 2 tablespoons Dijon mustard
- ½ cup breadcrumbs
- 1 tablespoon mint finely chopped
- 1 tablespoon parsley finely chopped
- 1 tablespoon rosemary finely chopped
- 2 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Black Berry Balsamic Sauce
- ¾ cup fresh blackberries
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon mint leaves roughly chopped
Equipment
- Cast Iron Skillet
- Roasting pan
Directions
Step 1
Preheat oven to 425° degrees.
Step 2
In a medium to large bowl, combine breadcrumbs, mint, parsley, rosemary, and garlic. Set aside.
Step 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Step 4
Use tongs to lower the rack of lamb into skillet and sear for 1-2 minutes on each side, just until the outside of the lamb is nicely browned.
Step 5
Remove meat from skillet and coat the meaty part of the rack of lamb with Dijon mustard. You can use a basting brush to brush the mustard on the lamb.
Step 6
Gently dredge the rack of lamb in the herb breadcrumb mixture.
Step 7
Place rack of lamb onto a roasting pan large enough to hold the rack of lamb. Roast for 20-25 minutes. In the meantime, make the Blackberry Balsamic Sauce.
Make the Blackberry Balsamic Sauce
Step 1
Add blackberries to a medium skillet over medium heat, and stir for about 2-3 minutes.
Step 2
Add balsamic vinegar, olive oil, and mint leaves (reserve a few for garnish). Increase heat to medium-high and bring the mixture to a boil, then reduce heat to low.
Step 3
Sprinkle mint leaves and stir. Then remove from heat.
Step 4
The lamb is finished roasting when a thermometer shows an internal temperature of 130° to 135°F. Remove and allow rack of lamb to rest for about 10 minutes. Use a carving knife to cut between the bones and serve with Blackberry Balsamic Sauce.
