Quick Takeaways
- A spring recipe pairing herb-crusted rack of lamb with a blackberry-balsamic glaze and Stags' Leap Winery's 2022 Napa Valley Cabernet Sauvignon.
- Total active time is about 40 minutes, plus resting time for the lamb.
- The glaze's sweetness and acidity are built to complement, not compete with, the Cabernet's structure.
As spring awakens, this herb-crusted rack of lamb with blackberry-balsamic glaze is a fitting way to mark the season, paired with the rich, velvety 2022 Napa Valley Cabernet Sauvignon. The recipe balances succulent lamb, aromatic herbs, and the bright sweetness of a blackberry glaze, a pairing built for a memorable spring table, whether you're hosting a full gathering or simply treating yourself.
Herb-Crusted Rack of Lamb With Blackberry-Balsamic Glaze
Serves: 4 | Cook time: 45 minutes, plus resting
Ingredients
For the rack of lamb
- 2 racks of lamb, frenched (about 1½ pounds each)
- Salt and black pepper, to taste
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 cup breadcrumbs
For the blackberry-balsamic glaze
- 1 cup fresh blackberries
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- ¼ cup chicken or beef broth
- Salt and black pepper, to taste
For garnish
- Fresh rosemary sprigs
- Fresh blackberries
Instructions
- Preheat the 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 the Dijon mustard, olive oil, minced garlic, rosemary, and thyme into a paste.
- Rub the mustard-herb paste evenly over the racks of lamb.
- Press the breadcrumbs onto the coated lamb to form a crust.
- Place the lamb on a roasting pan or parchment-lined baking sheet. Roast for 20 to 25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C). Remove from the oven and let rest 5 to 10 minutes.
- While the lamb rests, combine the blackberries, balsamic vinegar, honey, and broth in a small saucepan.
- Bring to a simmer over medium heat, stirring occasionally, until the blackberries soften and the sauce thickens, 8 to 10 minutes. Season with salt and pepper to taste.
- Slice the lamb into chops and arrange on plates. Drizzle with the blackberry-balsamic glaze and garnish with fresh rosemary sprigs and blackberries.
The Pairing: 2022 Napa Valley Cabernet Sauvignon
This 93-point release brings the richness and structure this dish is built for. Its velvety tannins and dark fruit character stand up to the lamb's richness, while the wine's own acidity mirrors the tang of the blackberry-balsamic glaze rather than competing with it.
SHOP NAPA VALLEY CABERNET SAUVIGNON
Recipe at a Glance
| Element | Detail |
|---|---|
| Dish | Herb-crusted rack of lamb, blackberry-balsamic glaze |
| Wine pairing | 2022 Napa Valley Cabernet Sauvignon |
| Serves | 4 |
| Total time | About 45 minutes, plus resting |
| Best for | Spring gatherings or an elevated weeknight dinner |
Frequently Asked Questions
What wine pairs best with rack of lamb? A structured red like Cabernet Sauvignon works well, since its tannins stand up to the richness of the lamb while its acidity balances a sweet or tangy glaze.
How do I know when rack of lamb is done? Use a meat thermometer. 135°F (57°C) is medium-rare; adjust cooking time slightly for your preferred doneness, and let the lamb rest before slicing.
Can I make the blackberry-balsamic glaze ahead of time? Yes. The glaze can be made a day ahead and gently reheated before serving.
What can I substitute for fresh blackberries in the glaze? Frozen blackberries work well if fresh aren't available; thaw them first and adjust the simmer time slightly, since they release more liquid.
