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Herb-Crusted Rack of Lamb with Acai Berry Sauce

Herb-Crusted Rack of Lamb with Acai Berry Sauce

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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 ⅓ cup of lingonberry preserves instead.
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Course Main Course
Servings 8
Calories 220 kcal

Equipment

  • Small Bowl
  • large oven proof skillet
  • cutting board
  • meat thermometer optional

Ingredients
  

  • 2 tbsp fresh oregano finely chopped
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp fresh thyme finely chopped
  • 2 tsp Dijon mustard
  • 2 large garlic cloves minced
  • 5 tbsp sherry vinegar
  • 2 1 ½ racks of lamb with 8 ribs each trimmed
  • 1 tsp salt divided
  • 1 tsp pepper divided
  • olive oil
  • ¼ cup port wine
  • 4 tbsp shallots finely chopped
  • ½ cup low sodium chicken broth
  • 1 cup acai berry juice
  • 1 tsp butter

Instructions
 

  • 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.
    2 1 ½ racks of lamb with 8 ribs each
  • 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.
    2 tbsp fresh oregano, 2 tbsp fresh parsley, 2 tbsp fresh thyme, 2 tsp Dijon mustard, 2 large garlic cloves, 5 tbsp sherry vinegar
  • Next sprinkle lamb with salt and pepper.
    1 tsp salt, 1 tsp pepper
  • Heat a large oven proof skillet over medium heat. Drizzle pan with olive oil and coat so lamb doesn't stick.
    olive oil
  • 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.
    5 tbsp sherry vinegar, ¼ cup port wine, 4 tbsp shallots
  • Bring to a boil and reduce by half. Stir in broth and reduce again.
    ½ cup low sodium chicken broth
  • Add salt, pepper acai berry juice and reduce by half.
    1 tsp salt, 1 tsp pepper, 1 cup acai berry juice
  • Add butter and stir until butter is melted. Serve sauce with lamb.
    1 tsp butter

Nutrition

Calories: 220kcalCarbohydrates: 7gProtein: 22gFat: 11g
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