Coriander lamb rack with blackberry sauce

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425.
  • Combine blackberries, broth, honey and cardamom in a saucepand and bring to a boil.
  • simmer for 3-5 minutes.
  • crush the blackberries with a fork.
  • Place berry sauce in a blender and blend until smooth.
  • Place coriander and peppercorns in a grinder or food processor, pulse until coarsely ground.
  • stir in salt.
  • brush lamb with olive oil and rub coriander mixture onto lamb.
  • Wrap the the ends of bones with fiol and place lamb fat side down in a roasting pan coated with cooking spray.
  • roast for 18 minutes or until the meat thermometer reaches 135 degrees.
  • let stand for 5 minutes.
  • Stir berry mixture into roasting pan, scraping up browned bits from bottom.
  • drain sauce from roasting pan and pour into a saucepan.
  • boil and reduce to a simmer for 1-2 minutes.
  • spoon sauce onto serving plate and top with lamb.
  • excellent with rice pilaf as a side.
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