Herb-Crusted Rack of Lamb with Blackberry Balsamic Sauce
This herb crusted rack of lamb with blackberry balsamic sauce is a beautiful, elegant, and surprisingly easy dish to make. Perfect for any special occasion dinner but simple and fast enough to make for any weeknight meal as well!
In a medium to large bowl, combine breadcrumbs, mint, parsley, rosemary, and garlic. Set aside.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Use tongs to lower the rack of lamb into skillet and sear for 1-2 minutes on each side, just until the outside of the lamb is nicely browned.
Remove meat from skillet and coat the meaty part of the rack of lamb with Dijon mustard. You can use a basting brush to brush the mustard on the lamb.
Gently dredge the rack of lamb in the herb breadcrumb mixture.
Place rack of lamb onto a roasting pan large enough to hold the rack of lamb. Roast for 20-25 minutes. In the meantime, make the Blackberry Balsamic Sauce.
Make the Blackberry Balsamic Sauce
Add blackberries to a medium skillet over medium heat, and stir for about 2-3 minutes.
Add balsamic vinegar, olive oil, and mint leaves (reserve a few for garnish). Increase heat to medium-high and bring the mixture to a boil, then reduce heat to low.
Sprinkle mint leaves and stir. Then remove from heat.
The lamb is finished roasting when a thermometer shows an internal temperature of 130° to 135°F. Remove and allow rack of lamb to rest for about 10 minutes. Use a carving knife to cut between the bones and serve with Blackberry Balsamic Sauce.
Notes
Serves 4-6 peopleDoneness: The ideal cook on rack of lamb is 135°F for medium rare. It's important to let the meat rest for 10-15 minutes after removing it from the oven. This helps the meat stay nice and juicy. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.