Coriander Lamb Rack With Blackberry Sauce

1. 1

   Preheat the oven to 425.

2. 2

   Combine blackberries, broth, honey and cardamom in a saucepand and bring to a boil.

3. 3

   simmer for 3-5 minutes.

4. 4

   crush the blackberries with a fork.

5. 5

   Place berry sauce in a blender and blend until smooth.

6. 6

   Place coriander and peppercorns in a grinder or food processor, pulse until coarsely ground.

7. 7

   stir in salt.

8. 8

   brush lamb with olive oil and rub coriander mixture onto lamb.

9. 9

   Wrap the the ends of bones with fiol and place lamb fat side down in a roasting pan coated with cooking spray.

10. 10

    roast for 18 minutes or until the meat thermometer reaches 135 degrees.

11. 11

    let stand for 5 minutes.

12. 12

    Stir berry mixture into roasting pan, scraping up browned bits from bottom.

13. 13

    drain sauce from roasting pan and pour into a saucepan.

14. 14

    boil and reduce to a simmer for 1-2 minutes.

15. 15

    spoon sauce onto serving plate and top with lamb.

16. 16

    excellent with rice pilaf as a side.

* Per serving · 4 servings · Values may vary.

No additional tips available.