Lamb Cut: 2 full racks of lamb
- 2 full racks of lamb
- 4 tbsp grainy Dijon mustard
- 2 sprigs fresh chopped rosemary
- Salt and pepper, to taste
- French the racks of lamb and reserve the meat for another use.
- Cut the rack in 2 and criss-cross the bones.
- Rub lamb lightly with grainy Dijon mustard, rosemary, salt and pepper. Place both racks on a baking sheet lined with parchment paper. Place in a pre-heated 400F oven and cook for 30 minutes or until it reaches the desired doneness.
- Remove from oven and let rest for 10 minutes or so.
- Serve on a bed of Wild Blueberry Rosemary Black Peppercorn Sauce – See Below
Wild Blueberry Rosemary Black Peppercorn Sauce
- 2 cups (500 mL) Wild Blueberries
- 1 tbsp olive oil
- 1 tbsp butter + 1tbsp to finish
- 1 shallot diced
- ¼ cup (50 mL) maple syrup
- 10 turns milled black peppercorns
- ½ tsp sea salt
- In a saucepan, on medium heat, add olive oil and butter until it starts to brown then add shallots, wild blueberries, and maple syrup.
- Bring all ingredients to a boil, reduce heat and let simmer for approximately 4 to 5 mins, using a whisk to break up the wild blueberries.
- Once cooked, remove from burner and finish with 1 tbsp. of butter and you are ready to serve.
- This sauce could be done ahead of time and reheated as needed.
* Personally I will usually strain the leftover sauce and turn it into a coulis to serve on vanilla ice cream. It’s sweet, tart and peppery – a nice treat.