Garlic Herb Crusted Rack of Lamb with Blueberry Balsamic Sauce
- Total time
- 45 min
Ingredients
- 1 2-pound rack of lamb, frenched
- 1/4 cup Dijon mustard
- 3 cloves garlic, minced
- 1/2 cup Panko breadcrumbs
- 2 Tablespoons fresh rosemary, finely chopped
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 small onion, small dice
- 1 cup fresh blueberries
- 1/4 cup balsamic vinegar
- 1/4 cup red wine (whatever you have on hand)
- 2 Tablespoons granulated sugar
- Salt and pepper, to taste
Steps
- 1
Preheat the oven to 425 degrees.
- 2
Season the lamb with salt and pepper.
- 3
Brush all sides of the lamb with Dijon mustard.
- 4
In a small bowl, mix 2 cloves minced garlic, Panko breadcrumbs and rosemary. Season with salt and pepper to taste.
- 5
Press breadcrumb mixture onto mustard-coated lamb.
- 6
Drizzle crumb-coated lamb with olive oil. Place on a baking sheet (with a cooling rack) or a cast iron pan.
- 7
Roast at 425 until desired doneness. I like to pull mine at 140 for medium (mine took about 15-20 minutes). Allow the lamb to rest at least 5 minutes before slicing into chops for serving.
- 8
While the lamb is in the oven, start the Blueberry Balsamic Sauce.
- 9
Heat a non-stick skillet on medium high heat, then add the butter.
- 10
Once the butter is melted, add the onion.
- 11
Sauté for 3-5 minutes until onions are translucent.
- 12
Add 1 clove minced garlic to the onions.
- 13
Once the garlic is fragrant (about one minute), add the blueberries to the pan.
- 14
Sauté the blueberries for 5-10 minutes. They will break apart and eventually create a sauce.
- 15
Add balsamic, red wine, and sugar. Reduce to desired consistency, about 5-10 minutes.
- 16
Serve the sauce over the lamb chops and enjoy!
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