- 2 (8-rib, 1 1/2-pound) frenched and trimmed racks of lamb
- 1/2 teaspoon coarse sea salt
- 1 tablespoon canola oil
- 2 shallots, finely chopped
- 1 cup dry red wine
- 2 1/2 teaspoon chopped lavender
- 1/2 teaspoon sugar
- 1 cup blueberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon unsalted butter
- 1/2 teaspoon ground black pepper
Transfer lamb to a roasting pan and roast until thermometer inserted into center of meat registers 125°F for medium rare or 130°F for medium, 12 to 15 minutes. Let stand, loosely covered with foil, 10 minutes.
Meanwhile, make the sauce. After transferring the browned lamb to the roasting pan, pour off all but 1 tablespoon fat from the skillet. Place the skillet over medium heat and add the shallots. Cook until fragrant, stirring often, 2 to 3 minutes. Add wine and lavender, increase the heat, and simmer until reduced by half, about 5 minutes. Stir in sugar, blueberries and balsamic vinegar and simmer 2 minutes. Add butter and swirl to incorporate it into the sauce. Taste and adjust seasoning with salt and pepper. (If a smooth-textured sauce is desired, it can be cooled slightly and then puréed and strained.) Slice lamb into chops and serve with the sauce.
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