RACK OF LAMB WITH BLUEBERRY SAUCE
In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- 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 "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
- Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
- 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.
Nutrition Facts : Calories 831.5 calories, Carbohydrate 10.4 g, Cholesterol 201.8 mg, Fat 62.1 g, Fiber 1.1 g, Protein 44.9 g, SaturatedFat 26 g, Sodium 238.1 mg, Sugar 5 g
BLUEBERRY CAKE
Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy
Provided by Moje Gotowanie team
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
- In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
- Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.
BLUEBERRY GOOD LAMB!
Recipe appealed to me when first I did see, LOVE blueberries!!! How about thee? Won't be disappointed, different, TRUE! HOPE you will try it too!
Provided by mickeydownunder
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place wine, port, brown sugar, garlic, ginger, orange juice, and stock in saucepan and bring to a boil.
- Cover and simmer until mixture is reduced by half.
- BRUSH Lamb with oil and sprinkle with seasoning to taste.
- Grill, pan fry, or BBQ to desired doneness, turning 2-3 times.
- ADD blueberries to sauce until plump and juicy (About 5 minutes).
- Pour sauce over lamb and serve and don't forget to ENJOY!
- Please don't let the alcohol mixture turn you off to the recipe as we find the combination is just delightful!
Nutrition Facts : Calories 174.8, Fat 3.6, SaturatedFat 0.5, Sodium 105.5, Carbohydrate 16.8, Fiber 0.6, Sugar 12.1, Protein 0.8
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PAN-SEARED LAMB CHOPS WITH BLUEBERRY-BALSAMIC REDUCTION
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- Prepare chops: In small bowl, combine the thyme, garlic, 3 tablespoons of olive oil, salt, and pepper. Stir well until combined. Coat the lamb chops with the mixture, massaging it into the meat with your fingers.
- In a large frying pan, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil is sizzling hot, sear the lamb chops on all four sides (2 flats sides, top, and bottom) for about 2-3 minutes total (for rare) or for about 4-5 minutes total (for medium).
- Transfer the lamb chops to a serving plate, cover tightly with aluminum foil, and let sit for about 5-7 minutes before serving drizzled with the reduction. While lamb chops are resting, prepare the reduction.
- Make the reduction: Heat a medium saucepan over medium heat, add the olive oil, and sweat the shallots until translucent, about 1 minute. Pour both the balsamic vinegar and blueberry juice into the pan, stir in the sugar and bring to a boil.
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