Ingredients
For the rack of lamb
- 2 racks of lamb, frenched (about 1 1/2 pounds each)
- Salt and black pepper, to taste
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 cup breadcrumbs
For the blackberry-balsamic glaze
- 1 cup fresh blackberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/4 cup chicken or beef broth
- Salt and black pepper, to taste
For garnish
- Fresh rosemary sprigs
- Fresh blackberries
Instructions
Preheat your oven to 400°F (200°C).
Season the racks of lamb generously with salt and black pepper on all sides.
In a small bowl, mix together the Dijon mustard, olive oil, minced garlic, chopped rosemary, and chopped thyme to create a paste.
Rub the mustard-herb paste all over the racks of lamb, coating them evenly.
Press the breadcrumbs onto the mustard-herb coated racks of lamb to form a crust.
Place the racks of lamb on a roasting pan or baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C) when measured with a meat thermometer. Remove from the oven and let them rest for 5-10 minutes.
While the racks of lamb are resting, prepare the blackberry-balsamic glaze. In a small saucepan, combine the fresh blackberries, balsamic vinegar, honey, and chicken or beef broth.
Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the blackberries have softened and the sauce has thickened, about 8-10 minutes. Season with salt and black pepper to taste.
To serve, slice the racks of lamb into chops and arrange them on plates. Drizzle the blackberry-balsamic glaze over the lamb chops. Garnish with fresh rosemary sprigs and fresh blackberries.