| rosemary rack of australian lamb
with berry jam
| Recipe Serves 4-6 |
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AUSTRALIAN LAMB
- 2 Australian lamb racks, frenched
- 2 sprigs rosemary with long, thick stalks
- 2-3 tablespoons olive oil
- salt and white pepper, to taste
metal skewers
- olive oil
BERRY JAM
- 1 cup blackberries
- ½ cup blueberries or seasonal berries
- ¼ cup full bodied red wine, such as Cabernet or Shiraz
- 1/3 cup sugar, or to taste
½ teaspoon
- cracked black pepper
OPTIONAL
steamed green beans
- Preheat covered grill to medium high. Cut lamb racks in half, making 2 racks of 4 chops. To make a hole for the rosemary, insert metal skewer through center of each rack. Trim rosemary stalks of excess leaves, thread through lamb, leaving about half an inch at the end so it can be easily pulled out. Brush rack generously with oil and season to taste.
- Place lamb on the grill and brown on all sides, then pull down the cover and continue to cook on medium heat for 10-12 minutes for medium rare, or until lamb is cooked to preference.
- If cooking indoors, preheat oven to 375F. Heat oil in pan and sear lamb on all sides over high heat. Transfer to the oven and roast, uncovered, for 12-15 minutes.
- Remove lamb from grill and cover loosely with foil. Allow to rest for 5 minutes, remove rosemary stalks and cut each lamb rack into 2-chop portions.
- For the jam, place berries, wine, sugar, and pepper in a small saucepan and heat, mashing the berries, until mixture comes to a simmer. Cook over medium low heat about 15-20 minutes, until a jam consistency. Set aside. Jam can be served warm, or made a day ahead and served cold.
Serve with steamed green beans, jam, and the rest of the wine from the jam.
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