Herb-Crusted Rack of Lamb with Acai Berry Sauce

Herb-Crusted Rack of Lamb with Acai Berry Sauce

Serves8
Meal type Main Dish

Ingredients

  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh thyme
  • 2 teaspoons Dijon mustard
  • 2 Large garlic cloves, minced
  • 5 tablespoons sherry vinegar
  • 2 1 1/2 racks of lamb with 8 ribs each, trimmed
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • cooking spray
  • 1/4 cup port wine
  • 4 tablespoons finely chopped shallots
  • 1/2 cup low sodium chicken broth
  • 1 cup acai berry juice
  • 1 teaspoon butter

About This Recipe

This is a high-presentation, high-flavor dish for a special occasion and special people. Like you and your family. Acai berry juice is available in many forms in your local supermarket. If not available, try 1/3 cup of lingonberry preserves instead

Nutriton Facts per serving: 220 Cals, 22 gram Protein, 7 grams Carbs, 11 grams Fat

Directions

Step 1
Preheat oven to 400°.
Step 2
Remove the fat from the top side of the bones by keeping the knife blade flush with the bone and follow the contour of the bone.
Step 3
Trim the fat from between the ribs and scrape the bones clean for an elegant final presentation.
Step 4
Combine oregano, parsley, thyme, Dijon, garlic and one tablespoon of vinegar in a bowl. Next sprinkle lamb with salt and pepper.
Step 5
Heat a large oven proof skillet over medium heat. Coat pan with cooking spray.
Step 6
Cook lamb for 2 minutes on each side or until lightly browned.
Step 7
Place lamb on a cutting board and pat herb mixture over lamb. Return lamb to pan and place into the oven.
Step 8
Bake at 400° for 10-15 minutes or until a thermometer registers 138°.
Step 9
Remove lamb from pan and let cool for about 10 minutes. Carefully cut into chops.
Step 10
Return pan to medium heat; add remaining vinegar, port and shallots.
Step 11
Bring to a boil and reduce by half. Stir in broth and reduce again.
Step 12
Add salt, pepper acai berry juice and reduce by half.
Step 13
Add butter and stir until butter is melted. Serve sauce with lamb.