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Za'atar Rack of Lamb with Wild Blueberry and Rosemary Sauce

Worthy of company and yet so easy to whip up, these tender and juicy racks of lamb are made even more delicious with a Wild Blueberry and Rosemary Sauce

Course Main Course
Keyword rack of lamb, rosemary, sumac, wild blueberries, za'atar
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Resting time 15 minutes
Servings 4

Ingredients

Za'atar Lamb

  • 2 racks of Lamb
  • 2 tablespoon za’atar
  • 2 Tbsp sumac
  • 1 tbsp paprika
  • 1 tbsp coarse ground pepper
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder do not use fresh garlic, it will scorch in the searing
  • 2 tsp fresh chopped rosemary
  • 1/3 cup olive oil

Wild Blueberry and Rosemary Sauce

  • 2 tbsp olive oil
  • 1 cup fresh or frozen blueberries
  • 1/2 cup Bonne Maman Intense Wild Blueberry Spread
  • 1 tablespoon maple syrup
  • 2 tsp chopped fresh rosemary
  • 1 tsp cracked fresh coriander seeds
  • 1 tsp sumac
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tsp sherry vinegar
  • 1 tsp arrowroot starch
  • 1 tbsp water

Instructions

Za'atar Lamb

  1. Combine the za’atar, sumac, paprika, pepper, salt, garlic powder, rosemary and oil in a small bowl. Spread this mixture all over the meat of the lamb racks, getting both sides. Let this rest in a shallow baking dish for one hour, or sealed overnight in the fridge.
  2. When ready to sear, have the oven preheated to 400F. Bring a large cast iron skillet to medium high heat. Add a tbsp of olive oil and let it get warmed through properly. Sear the lamb racks for 5-6 minutes on each side until gently charred (but not scorched) on medium-high heat. Adjust heat if necessary. Do this in batches if your pan isn't large enough to hold both at the same time.
  3. Place both racks of lamb onto a baking sheet and roast in the oven until 140 degrees has been reached. This will take about 15-20 minutes. Let them rest for 10-15 minutes to let the juices settle. Make your sauce during this time.

Wild Blueberry and Rosemary Sauce

  1. Warm the olive oil in a medium skillet over medium-high heat. Add the blueberries, the Wild Blueberry Spread, maple syrup, fresh rosemary, coriander, sumac, salt and pepper into the skillet. Drop the heat to medium and cook, allowing the berries to burst. You can help them along after about 3 minutes, gently pushing on the back of them with a wooden spoon. After about 5 minutes, you will find that the sauce is starting to thicken. Add the sherry vinegar and stir through.

  2. At this point, combine the the arrowroot starch and water in a small bowl. Add this slurry to the the sauce and stir through completely. Let it cook off for 1-2 minutes. If you like the consistency then you are done. You may thin it out a touch if desired.
  3. Cut between the rack of lamb into individual portions. Serve the chops with the sauce, either below or on top.

Recipe Notes

This recipe feeds four.  You can easily halve the recipe for date night!