HERB CRUSTED RACK OF LAMB WITH BLUEBERRY GASTRIQUE
This rack of lamb is a perfect match for our Merlot or one of our Pinot Noirs.
Our recipe for rack of lamb crusted with garlic, Panko, parsley, rosemary and Parmesan with a delicious blueberry gastrique is a crowd pleaser. Serve this impressive entrée at for your next holiday meal. The gastrique can be made up to 2 days ahead.
Ingredients
FOR THE LAMB
- 2 racks of lamb, Frenched
- 10 cloves garlic
- 3/4 cup Panko breadcrumbs
- 1/4 cup Italian parsley
- 2 tbsp. rosemary
- 1/2 cup parmesan, grated
- 2 tbsp. Dijon mustard
- Olive oil
- Salt and pepper to taste
FOR THE SAUCE
- 1 cup sugar
- 1 cup rice wine vinear
- 2 cups blueberries
Directions
FOR THE LAMB
Preheat oven to 400 degrees F.
Heat a large pan over high heat. Season lamb liberally on all sides, and sear in olive oil until golden brown. Remove lamb from heat and pan. Sear garlic cloves until golden brown.
In a food processor, combine garlic, Panko, parsley, rosemary, parmesan and 3 tbsp olive oil. Process until combined. Transfer to a large plate.
Brush Dijon mustard over the lamb, and cover with Panko mixture, pressing tightly to form a crust.
Place crusted lamb on a roasting rack. Bake in oven for 20 minutes, or until internal temperature registers 130 degrees F.
FOR THE SAUCE
While the lamb is cooking, place sugar, vinegar and blueberries in a medium saucepan. Cook over medium heat, stirring constantly, until reduced by half.
Once the lamb is cooked, let rest for at least 10 minutes before slicing. To serve, slice lamb into chops, and drizzle with the blueberry gastrique.