Northumberlamb “Rack of Lamb” with a Wild Blueberry Rosemary Sauce
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.