Herb-Crusted Rack of Lamb with Blackberry-Balsamic Glaze

Herb-Crusted Rack of Lamb with Blackberry-Balsamic Glaze &

Napa Valley Cabernet Sauvignon

Herb-crusted rack of lamb and cabernet sauvignon

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.

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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.

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Herb-Crusted Rack of Lamb with Blackberry-Balsamic Glaze &

Napa Valley Cabernet Sauvignon