Rack of Lamb with Blueberry Sauce

Ingredients

• 1 rack of lamb, approximately 2-3 pounds
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh or frozen blueberries
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons freshly squeezed lemon juice

Directions

1. Preheat the oven to 375 degrees F.
2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the lamb rack.
3. Place the lamb rack on a roasting pan and roast in the preheated oven for 25-30 minutes, or until a meat thermometer inserted into the thickest part of the lamb registers 135 degrees F for medium-rare.
4. Meanwhile, in a medium saucepan over medium-high heat, combine the blueberries, balsamic vinegar, honey, and lemon juice. Bring to a boil, reduce the heat to low, and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
5. Remove the lamb from the oven and let rest for 10 minutes before slicing and serving with the blueberry sauce.

Interesting Facts

• Rack of lamb is a cut of lamb that includes eight chops, which are cut from the rib.
• Blueberry sauce is a sweet and tangy sauce that is perfect for pork, chicken, and fish.
• Balsamic vinegar has been made in Italy for centuries and is made from grapes that have been boiled down to a syrup.
• Lemon juice adds a bright, acidic flavor to many sauces and dishes.