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Roasted Rack of Lamb with Dried Blueberry Chutney

Recipe Date:
December 4, 2016
Serving Size:
2
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)

My dear friend James Houghton (the renowned executive chef at Trinchero Family Estates) created this delectable recipe, topped with his homemade blueberry chutney. I think it’s just begging for the warm spice and blackberry notes in our Bordeaux-style blend.


Ingredients
  • 1 cup orange juice
  • 3/4 cup champagne vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 cinnamon stick, crushed
  • 3 piece star anise, crushed
  • 4 cloves
  • 1/2 vanilla bean, scraped
  • 1 tsp salt
  • 1 tsp red chile flake
  • 2 cups dried blueberries
  • 1 tsp cornstarch dissolved in 1/4 c water
  • 1 rack of lamb, about 1 1/2 lbs.
Directions

Ingredients

1 cup orange juice

¾ cup champagne vinegar

1 cup water

½ cup sugar

1 stick cinnamon, crushed

3 pieces star anise, crushed

4 cloves

½ vanilla bean, scraped

1 teaspoon salt

1 teaspoon red chile flake

2 cups dried blueberries

1 teaspoon cornstarch dissolved in ¼ cup water

1 rack of lamb, about 1 ½ lbs.

Instructions

For the dried blueberry chutney combine orange juice, vinegar, water, sugar, cinnamon, star anise, clove, vanilla bean, salt, and chile flake in a saucepan and simmer for 30 minutes.  Strain out the solids.  Add the dried blueberries and cornstarch, cover and simmer for an additional 30 minutes. 

Refrigerate until ready to use.

For the lamb trim lamb rack of excess fat.  Season with salt and pepper.  Roast in a 400F oven until medium-rare or desired doneness.  Remove from oven, let rest for 10 minutes, and cut into 4 double chops.  Spoon chutney alongside the lamb chops

Serves 2

 
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