Northumberlamb “Rack of lamb” with a Wild Blueberry Rosemary Sauce

Watch Alain Bosse, The Kilted Chef, as he featured NorthumberLamb lamb during his live cooking show that was held on September 24th, 2020.

Below you can find the full recipe.

Lamb Cut: 2 full racks of lamb
Servings: 4-6


  1. 2 full racks of lamb
  2. 4 tbsp grainy Dijon mustard
  3. 2 sprigs fresh chopped rosemary
  4. Salt and pepper, to taste


  1. French the racks of lamb and reserve the meat for another use.
  2. Cut the rack in 2 and criss-cross the bones.
  3. 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.
  4. Remove from oven and let rest for 10 minutes or so.
  5. Serve on a bed of Wild Blueberry Rosemary Black Peppercorn Sauce – See Below

Wild Blueberry Rosemary Black Peppercorn Sauce


  1. 2 cups (500 mL) Wild Blueberries
  2. 1 tbsp olive oil
  3. 1 tbsp butter + 1tbsp to finish
  4. 1 shallot diced
  5. ¼ cup (50 mL) maple syrup
  6. 10 turns milled black peppercorns
  7. ½ tsp sea salt
  1. In a saucepan, on medium heat, add olive oil and butter until it starts to brown then add shallots, wild blueberries, and maple syrup.
  2. 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.
  3. Once cooked, remove from burner and finish with 1 tbsp. of butter and you are ready to serve.
  4. 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.