Herb-Crusted Rack of Lamb with Acai Berry Sauce
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.Print Pin Rate
- 2 tablespoon finely chopped fresh oregano
- 2 tablespoon finely chopped fresh parsley
- 2 tablespoon finely chopped fresh thyme
- 2 teaspoon Dijon mustard
- 2 large garlic cloves, minced
- 5 tablespoon 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 tablespoon finely chopped shallots
- 1/2 cup low sodium chicken broth
- 1 cup acai berry juice
- 1 teaspoon butter
- Preheat oven to 400°.
- 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.
- Trim the fat from between the ribs and scrape the bones clean for an elegant final presentation.
- Combine oregano, parsley, thyme, Dijon, garlic and one tablespoon of vinegar in a bowl. Next sprinkle lamb with salt and pepper.
- Heat a large oven proof skillet over medium heat. Coat pan with cooking spray.
- Cook lamb for 2 minutes on each side or until lightly browned.
- Place lamb on a cutting board and pat herb mixture over lamb. Return lamb to pan and place into the oven.
- Bake at 400° for 10-15 minutes or until a thermometer registers 138°.
- Remove lamb from pan and let cool for about 10 minutes. Carefully cut into chops.
- Return pan to medium heat; add remaining vinegar, port and shallots.
- Bring to a boil and reduce by half. Stir in broth and reduce again.
- Add salt, pepper acai berry juice and reduce by half.
- Add butter and stir until butter is melted. Serve sauce with lamb.
Calories: 220kcal | Carbohydrates: 7g | Protein: 22g | Fat: 11g