Herb-Crusted Rack of Lamb with Blackberry-Balsamic Glaze

As the vibrant essence of spring awakens, indulge in the culinary delight of Herb-Crusted Rack of Lamb with Blackberry-Balsamic Glaze, perfectly paired with the rich and velvety Stags' Leap Napa Valley Cabernet Sauvignon. This exquisite recipe is a symphony of flavors, offering a tantalizing harmony between the succulent lamb, aromatic herbs, and the luscious sweetness of the blackberry-infused glaze. Whether you're hosting a gathering for family and friends or simply seeking to elevate your spring table with an unforgettable culinary experience, this pairing promises to captivate the senses and create lasting memories.

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

1. Preheat your oven to 400°F (200°C).
2. Season the racks of lamb generously with salt and black pepper on all sides.
3. In a small bowl, mix together the Dijon mustard, olive oil, minced garlic, chopped rosemary, and chopped thyme to create a paste.
4. Rub the mustard-herb paste all over the racks of lamb, coating them evenly.
5. Press the breadcrumbs onto the mustard-herb coated racks of lamb to form a crust.
6. 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.
7. 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.
8. 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.
9. 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.