World renowned. Washington grown.
Lamb with Blackberry-Mint Sauce and Roasted Vegetables
Recipe created by Zoe Doll using Washington State ingredients: Blackberries, lamb, potatoes, apples
Second Place Winner - Bobby Flay, Flayvors of Washington Contest
Wine Pairing - Columbia Crest Grand Estates Merlot
Serves: 4
Ingredients
- 1 cup fresh mint leaves, packed down
- 3 cups whole fresh blackberries
- 3/4 cup Columbia Crest Grand Estates Merlot
- 2 Tbsp. honey
- 1/2 tsp. sea salt, or to taste
- 4 tsp. minced garlic
- 2 Tbsp. extra virgin olive oil
- Salt and pepper, to taste
- 2 racks of lamb (8 chops each), frenched
- Roasted Vegetables
- 4 medium-size red potatoes, cut into 1-inch cubes
- 2 Gala apples, cut into 1-inch cubes
- 2 cups carrots, cut into 1-inch cubes
- 1/4 cup extra virgin olive oil
- 1 whole bulb fresh garlic, peeled, each clove halved
- 2 Tbsp. fresh rosemary, coarsely chopped
- Salt and pepper, to taste
- Mint sprigs, for garnish
Preparation
- The day before, puree mint, blackberries, Merlot, honey and salt thoroughly in blender. Strain out seeds through a sieve. Discard seeds. Reserve 1 cup of mixture for marinade. Reserve remaining mixture for sauce; cover and refrigerate.
- Add garlic, oil, salt and pepper to marinade; mix well.
- Arrange lamb in a 9x13-inch glass baking dish. Pour marinade over lamb, coating well on both sides. Cover with plastic wrap and marinate in refrigerator overnight, turning lamb over once.
- Approximately 2 hours before meal time, place potatoes, apples, carrots, oil, garlic, rosemary, salt and pepper in a large bowl and mix well. Spread vegetable mixture evenly in a roasting pan coated with cooking spray. Roast in 350 degree F oven for 20-30 minutes or until vegetables are tender, turning occasionally. When done, cover with foil and let rest while preparing lamb.
- Set oven to broil setting and preheat. Remove lamb from marinade, reserving extra marinade for basting. Place lamb in ovenproof pan and place in oven, 6 inches from heat. Baste and turn lamb every 3 to 4 minutes. Broil lamb approximately for 20 minutes, or until meat thermometer reads 130 degrees F (for medium rare).
- While lamb is cooking, place reserved sauce mixture in a medium saucepan and bring to a boil. Reduce heat to low and simmer, stirring periodically, until liquid is reduced by half, about 15 to 20 minutes. Remove sauce from heat and cover until ready to serve.
- To serve, slice each rack of lamb in half, drizzle with sauce and place alongside roasted vegetables. Garnish with fresh mint sprigs.