Herb-Crusted Rack of Lamb with Acai Berry Sauce

herb crusted lamb with acai sauce
herb crusted lamb with acai sauce

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.
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Course: Main Course
Keyword: dinner, special occasion
Servings: 8
Calories: 220kcal


  • 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

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