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
CORIANDER LAMB RACK WITH BLACKBERRY SAUCE
i found this recipe in the november (2003) issue of health magazine, when i was searching for an impressive meal to fix for a date. this did the trick. i hope you enjoy as much as we did.
Provided by Pepper Monkey
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425.
- Combine blackberries, broth, honey and cardamom in a saucepand and bring to a boil.
- simmer for 3-5 minutes.
- crush the blackberries with a fork.
- Place berry sauce in a blender and blend until smooth.
- Place coriander and peppercorns in a grinder or food processor, pulse until coarsely ground.
- stir in salt.
- brush lamb with olive oil and rub coriander mixture onto lamb.
- Wrap the the ends of bones with fiol and place lamb fat side down in a roasting pan coated with cooking spray.
- roast for 18 minutes or until the meat thermometer reaches 135 degrees.
- let stand for 5 minutes.
- Stir berry mixture into roasting pan, scraping up browned bits from bottom.
- drain sauce from roasting pan and pour into a saucepan.
- boil and reduce to a simmer for 1-2 minutes.
- spoon sauce onto serving plate and top with lamb.
- excellent with rice pilaf as a side.
Nutrition Facts : Calories 649.1, Fat 58, SaturatedFat 27.9, Cholesterol 137.9, Sodium 535.4, Carbohydrate 4.9, Fiber 1.2, Sugar 3.7, Protein 25.8
CORIANDER LAMB RACK WITH BLACKBERRY SAUCE
Steps:
- 1. Preheat the oven to 425. 2. Combine blackberries, broth, honey, and cardamom in a saucepan and bring to a boil. 3. Reduce heat and simmer for 3-5 minutes, crushing berries with a spoon. 4. Place berry sauce in a blender and blend until smooth. Strain through sieve, pressing with spoon. 5. Place coriander and peppercorns in a grinder or food processor, pulse until coarsely ground. Combine with salt. 6. Coat lamb with olive oil and rub coriander mixture onto lamb. Wrap the the ends of bones with foil and place lamb fat side down in a greased roasting pan. 7. Roast for 18 minutes or until the meat thermometer reaches 135 degrees. 8. Let stand for 5 minutes, cut into double chops. 9. Stir berry mixture into hot roasting pan, scraping up browned bits from bottom. Simmer on stove top for 1 min; stir any lamb juices into sauce (that accumulate while standing) 10. Spoon sauce onto plates and top with double chops.
LAMB WITH BLACKBERRY SAUCE
I love lamb, growing up with it on the farm. But, there are times that you just can't stand one more "lamb with mint jelly" recipe. This is the one recipe you serve for that Special Occasion; I serve Spinach timbales and Mashed Sweet Potatoes with this dish.
Provided by The_Swedish_Chef
Categories Lamb/Sheep
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the chopped shallots and garlic in hot olive oil until translucent.
- Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port.
- Reduce to half, then add the add remaining ingredients.
- Grill the lamb chops for about 4 minutes each side for medium.
- Serve with sauce.
Nutrition Facts : Calories 492.2, Fat 26.8, SaturatedFat 11.3, Cholesterol 70.3, Sodium 62.5, Carbohydrate 22.9, Fiber 4.1, Sugar 13.4, Protein 16.9
CORIANDER-SPICED LOIN OF LAMB WITH ORANGE-CHARTREUSE SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Six servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees. Stir together the mustard, salt and pepper and rub the mixture all over the lamb. Spread the coriander seeds on a sheet of waxed paper and turn the lamb to coat it with seeds on all sides.
- Heat the oil in a large heavy ovenproof skillet over medium heat. Add the lamb and brown on all sides. Place the skillet in the oven and roast the lamb until medium rare, about 40 minutes.
- Remove the lamb from skillet and cover with foil to keep warm. Discard the fat. Add the demi-glace and Chartreuse to the skillet and simmer, stirring, over medium heat, for about 2 minutes. Stir in the orange juice, coriander, orange zest and pepper. Season with salt, if needed. Carve the lamb and serve immediately with a little sauce drizzled over the top.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 26 grams, Carbohydrate 5 grams, Fat 51 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 21 grams, Sodium 632 milligrams, Sugar 3 grams, TransFat 0 grams
CORIANDER CRUSTED LAMB WITH SPICED ORANGE-HOISIN SAUCE
From Chef Jimmy Chok, courtesy of my favourite food blogger, Chubby Hubby. This is in his section of simple recipes, and it is yummy!
Provided by AmandaInOz
Categories Lamb/Sheep
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate the lamb with 50ml of the hoisin for an hour.
- To cook the lamb, sear the meat on a hot pan and roast in a preheated oven at 180 Degrees C for 20 minutes.
- Remove from the oven and spread 50ml of the hoisin on the lamb and crust with the coriander leaves and seeds.
- Set aside the lamb to rest.
- For the sauce, mix all the ingredients together in a mixing bowl and whisk until the sauce is well mixed. Heat before serving.
- Slice your chops when ready to serve, and top with sauce to taste.
Nutrition Facts : Calories 363.4, Fat 6.2, SaturatedFat 0.7, Cholesterol 2.8, Sodium 2087.6, Carbohydrate 76.6, Fiber 12.1, Sugar 43.1, Protein 7.9
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