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ÆROS® and Roasted Rack of Lamb with Blueberry Sauce

by David on December 1, 2010

‘Tis the season to pull out the stops! Whether it’s for the whole family, gathered around the holiday table or an intimate dinner party to ring in the new year, opening a bottle of ÆROS® creates an occasion in itself! Enjoy the appreciative smiles when you serve this succulent, fruity rack of lamb with a glass of the opulent 2007 Napa Valley ÆROS Meritage. We recommend decanting it a few hours before serving. And, you’ll sit down to this exceptional meal completely relaxed because this is a feast that’s remarkably easy to prepare!  Happy holidays from all of us at Goosecross!

Ingredients

Marinade Ingredients:
(1) 2 pound rack of lamb
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 green onion, minced
1 teaspoon thyme, chopped
1 teaspoon sage, chopped
1 teaspoon oregano, chopped
2 large cloves garlic, minced
¼ teaspoon cinnamon
1 teaspoon salt
½ teaspoon pepper

Sauce Ingredients:
1 cup ÆROS Meritage
1 cup chicken broth
2 tablespoons shallots, minced
1 large clove garlic, minced
4 teaspoons sugar
2 teaspoons lemon zest
1/2 teaspoon thyme, chopped
Pinch of cinnamon
1 cup fresh blueberries or Wymans frozen blueberries
2/3 cup blackberries
2 tablespoons red wine vinegar
2 tablespoons butter
Salt & pepper, to taste

Directions

Trim the fat cap from the rack of lamb. Mix all marinade ingredients in a gallon Ziploc bag then put the lamb inside, distributing the marinade over the meat. Refrigerate 4 hours. Let stand at room temperature for 30 minutes before cooking.

Preheat oven to 400 degrees. Roast the lamb in a pan on a roasting rack for 35-45 minutes for medium-rare to medium.

Meanwhile, in a medium saucepan, combine the wine, broth, onion, garlic, sugar, zest, thyme and pinch of cinnamon. Bring to a boil then add the berries. Reduce the heat to medium-low and simmer 15 minutes. Remove from heat and cool to almost room temperature. Puree one-half of the blueberry sauce in a food processor, and return to the saucepan. Whisk in the vinegar and butter. Season with salt & pepper to taste.

Remove the lamb from the oven and transfer to a cutting board. Let stand 10 minutes. Cut each rack apart, put on plates, and serve with the blueberry sauce.

Serves 4

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