Herb-Crusted Rack of Lamb with Blackberry-Balsamic Glaze

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.