Rosemary Rack of Australian Lamb with Berry Jam
As a variation, I marinated the lamb in olive oil, chopped rosemary, chopped garlic, salt and pepper. Marinated for 30-45 minutes at room temperature before cooking. I also seared mine in a skillet at medium high heat and then put it in a 425 F oven to finish to desired doneness.
As a variation, I marinated the lamb in olive oil, chopped rosemary, chopped garlic, salt and pepper. Marinated for 30-45 minutes at room temperature before cooking. I also seared mine in a skillet at medium high heat and then put it in a 425 F oven to finish to desired doneness.
- olive oil
- 2 tablespoon olive oil
- salt and white pepper
- 1/2 cup blueberries
- 1/2 teaspoon cracked black pepper
- lamb
- 2 lamb racks frenched
- metal skewers
- 2 sprigs rosemary with long thick stalks
- berry jam
- 1 cup blackberries
- 1/4 cup full bodied red wine such as cabernet or shiraz
- 1/3 cup sugar or to taste
- Carbohydrate 57.9363493331951 g
- Cholesterol 131.208 mg
- Fat 42.5375016666597 g
- Fiber 2.86493341925054 g
- Protein 36.2155499999766 g
- Saturated Fat 17.5031246666646 g
- Serving Size 1 1 Serving (322g)
- Sodium 187.034916666573 mg
- Sugar 55.0714159139445 g
- Trans Fat 2.61970166666637 g
- Calories 757 calories
Step-by-step
- Preheat covered grill to medium high. Cut lamb racks in half, making two 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 a ? 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 375?F. 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.
Most cooks ruin lamb by failing to temper the meat before cooking, throwing ice-cold muscle straight into a screaming-hot pan or onto a grill grate which seizes the protein fibers and guarantees uneven gray bands from edge to center. Working with Australian lamb requires careful attention to fat rendering, because the subcutaneous fat cap needs sustained, moderate heat to dissolve rather than just charring on the surface. When berries hit the saucepan with red wine and sugar, pectin molecules naturally bond as moisture evaporates, yielding a thick consistency that offsets the rich, gamey profile of the red meat through direct enzymatic and acid-based contrast.
- Allow the frenched racks to rest at room temperature for thirty to forty-five minutes before applying any thermal energy.
- Substitute cabernet sauvignon with shiraz or any dry red wine possessing robust tannin structure, avoiding sweet table wines that will unbalance the jam.
- Pull the meat from the heat source when an instant-read thermometer registers five degrees below your target internal temperature, covering it loosely with foil for five minutes to let residual heat finish the cooking process.
- Store prepared berry jam in an airtight container in the refrigerator for up to twenty-four hours before serving.
