Lamb with Lavender-Blueberry Sauce

Lamb with Lavender-Blueberry Sauce

Serves 6 to 8
Imagine lamb in a whole new way with this surprising sauce. The combination of blueberries and lavender add a sweet and herbal complement to this traditional savory dish.
  • 2 (8-rib, 1 1/2-pound) frenched and trimmed racks of lamb
  • Salt and pepper, to taste
  • 1 tablespoon vegetable 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
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Preheat oven to 425°F. Season lamb all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Brown lamb on both sides, about 6 minutes total. (Adjust heat accordingly so oil does not smoke and splatter.)

Transfer racks 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.) Slice lamb into chops and serve with the sauce.
Nutritional Info: 
Per Serving: 670 calories (460 from fat), 51g total fat, 24g saturated fat, 135mg cholesterol, 300mg sodium, 12g carbohydrates, (1 g dietary fiber, 5g sugar), 33g protein.
Special Diets: 

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