SV Solstice Recipes

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====== Rack of Lamb with Blueberry Beurre Rouge ======
===== Ingredients =====
  * 2 (8 bone) racks of lamb, fully trimmed
  * salt and ground black pepper to taste
  * 1 tablespoon vegetable oil 
  * 2 teaspoons Dijon mustard
  * 1 teaspoon minced fresh rosemary
  * ⅛ teaspoon ground cinnamon
  * ⅛ teaspoon ground cumin
  * ⅓ cup sliced shallot
  * 1 pinch salt
  * 1 cup fresh blueberries
  * 1 cup dry red wine
  * 1 pinch ground black pepper
  * 1 tablespoon balsamic vinegar
  * 1 tablespoon butter, or more as needed

====== Instructions ======
  - Preheat oven to 375 degrees F (190 degrees C).
  - Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
  - Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
  - Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
  - Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
  - Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
  - Remove lamb to a cutting board to rest about 5 minutes.
  - Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
  - Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.