Rack of Lamb with Blueberry Beurre Rouge – Small, Dark and Handsome New Twist

This Easter-inspired rack of lamb recipe is fairly typical
of other dishes I’ve posted with this cut, except for one major difference;
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.

My game plan was to introduce some always-welcomed moisture
into the cooking environment, as well as hopefully impart some flavor and aroma
from the berries, shallots and wine. Both goals were realized, and I was very happy with
the final results. Besides possibly straining the cooked berries out next time,
I think it was pretty close to spot on.

One word of warning to you poor, unfortunate souls who will
insist on cooking this longer: Beside the obvious crime against nature of not
eating this pink, you’ll also risk having your sauce dry up and burn in the
oven. So, if you are going longer than the 20 minutes recommended here, be sure
to check the pan, and add a splash of water if needed.

Other than that, as long as you’re checking with a
thermometer, I don’t think there’s a lot that can go wrong. The sauce is very
simple to finish up as your lamb rests, and quite similar to most of the pan
sauces you’ve seen posted here before. So, if you’re looking for something a
little bit usual for your Easter menu, I hope you consider giving this a try…it
was berry good! Enjoy!

Ingredients for 4 portions:
2 fully trimmed, racks of lamb (8 bone each)
salt and pepper to taste
1 tbsp vegetable oil for browning
2 tsp Dijon mustard
1 tsp minced fresh rosemary
1/8 tsp cinnamon
1/8 tsp ground cumin
1/3 cup sliced shallot
4 oz (about a cup) fresh blueberries
1 cup decent red wine
1 tbsp balsamic vinegar
1 or 2 tbsp butter, whisked into finished sauce

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