rack_of_lamb_with_blueberry_beurre_rouge
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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
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