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Blackberry Curry Rack of Lamb Recipe

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This recipe for Blackberry Curry Rack of Lamb is from The DeMarco Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 or 2 French Ed Lamb Rib Racks
2 teaspoons chopped fresh rosemary
2 cloves garlic (finely chopped)
Salt & Pepper to taste
2 tbsp olive oil
2-3 heaping tbsp. Blackberry jam (no seeds)
1-2 tbsp soy sauce
1 lemon
1 tsp. Curry powder
1 tsp Cinnamon
2 tbsp. Dijon mustard
1/2 cup fine seasoned bread crumb
Directions:
Directions:
Marinate lamb overnight in olive oil, garlic, rosemary and pepper (no salt). Remove lamb rack from refrigerator for 1-2 hours before you cook it so that it comes to room temp. Place the lamb rack fat side down in a saute pan with a tsp of olive oil until browned. Do not over cook. Set aside and add salt now. In a sauce pan add blackberry jam, soy sauce, the juice of 1/2 a lemon, cinnamon and the curry powder. Simmer very slowly. After the racks have cooled, cover browned fat cap in Dijon mustard and dust bread crumb over mustard. Drizzle lightly with some olive oil or with the pan drippings from the browning process. Roast at 400º for approx. 10-15 min. Or until internal temp is 127º for rare or 135º to medium. Let stand for 20 min. Cut racks along bone to create chops. You can present blackberry sauce drizzled on top or pooled under the chops.
Number Of Servings:
Number Of Servings:
1 rack serves 2 to 3 people
Preparation Time:
Preparation Time:
45 min.

 

 

 

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