Rack of Lamb with Blackberry Wine Sauce
Prep time
Cook time
Total time
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Serves: 4
Blackberry Wine Sauce
  • I cup blackberry wine
  • ¼ cup water
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon minced garlic
  • ½ cup fresh blackberries
  • 1 tablespoon cornstarch
  • 1 teaspoon unsalted butter
  • Salt, to taste
  • 2 (1-pound) lamb racks (about 8 bones each), bones Frenched, excess fat and membrane trimmed
  • Olive oil
  • ½ cup Creole mustard or spicy brown mustard
  • ½ cup pulverized bread crumbs
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 tablespoons finely chopped rosemary
  • 2 tablespoons grated Parmesan cheese
  • ½ cup fresh blackberries
  • 4 sprigs rosemary
Blackberry Wine Sauce
  1. In a saucepan over high heat, bring the wine to a boil. Cook until most of the alcohol burns off, and it begins to thicken, about 5 minutes. Lower the heat to a simmer and add the water, pepper, and garlic. Add the fresh blackberries, and with the tines of a fork, mash some of the berries to break them down. Continue cooking until the berries soften, about 5 minutes. In a small bowl, add the cornstarch with a tablespoon of cold water; stir to make a slurry. Gradually, add the cornstarch mixture and whisk until the sauce thickens to coat the back of a spoon. If too thick, add a bit more water. Whisk in the butter and taste; add salt if necessary. Turn off the heat and keep the sauce warm until serving.
  1. Preheat the oven to 400ºF.
  2. Remove the lamb from the package and with a sharp knife remove any excess fat or membrane. Coat all sides of the lamb with olive oil and place in a hot skillet over medium-high heat. Brown on both sides and the ends, and remove to a platter to cool down.
  3. In a large platter, add the bread crumbs, Cajun seasoning, chopped rosemary, and grated cheese. Mix to incorporate evenly.
  4. Once the racks are cool, rub the meat on both sides with mustard. Roll the meat in the dry mixture until coated on both sides and ends. Place the racks on a metal baking tray and roast until the internal temperature reaches 130ºF, about 30 minutes. Remove from the oven and let rest for at least 15 minutes.
  5. Using a sharp carving knife slice the lamb rack. I like to carve the chops into double-bone servings. (Note: Slice single-bones if you are serving them as a buffet item or a pass-around hors d'oeuvre.)
  6. For serving, pool the sauce in the center of an individual plate and position two lamb chops on top. Garnish with a few fresh blackberries and a sprig of rosemary.
I find vacuum-packed and prepped lamb racks in most well-stocked supermarkets or find a local meat supplier for even fresher product sourcing. I like this blackberry wine sauce, but any fortified wine (even Port) will work. The Creole mustard adds spice, so if you want a mellower taste profile, use Dijon instead. I make my bread crumbs with leftover French bread cubes, but store-bought breadcrumbs (unseasoned, please) will be just fine, if you want to keep it simple. An internal temp of 130ºF is ideal for medium rare; I recommend using a probe thermometer for accuracy. Be sure to let the lamb rest before slicing the individual chops or risk having the juices (and all your flavor) run all over the counter. So, what to do with your leftover blackberry wine; make my Boudin-Stuffed Pork Tenderloin with Blackberry Wine Sauce.
Recipe by Acadiana Table at https://www.acadianatable.com/2021/10/11/rack-lamb-blackberry-wine-sauce/