Rack of Lamb & Balsamic Blackberry Glaze
INGREDIENTS
Rack of lamb (Tip: remove cap covering lamb rack, some racks have this and that meat is tough)
Salt & Pepper
BBQ rub (I used Chuck Flavortrain’s: Chuck’s Dust)
A few sprigs of rosemary
Garlic
Candied Blackberries
1/4 water
1/4 sugar
Fresh mint
A few handfuls of blackberries
Glaze
1/2 cup balsamic
2-3 T brown sugar
Handful of blackberries
Salt & Pepper
Fried Mustard Seeds & Lemon Peel
Frying oil
~3T mustard seeds
Peel of one lemon
COOKING INSTRUCTIONS
Serves 3-5
Cover rack of lamb in oil, season throughly with salt & pepper or BBQ rub (I used Chuck Flavortrain’s Chuck’s Dust). Add chopped rosemary and garlic to exterior.
Smoke at 225-275F for about an hr until internal temp of 120F depending on desired doneness, sear on all sides. Let rest.
Make the candied blackberries: warm the water and sugar until dissolved then add some fresh mint. Add a few handfuls of blackberries and stir to combine. Remove blackberries and let dry for a half an hour.
Make the glaze: combine balsamic and brown sugar, add a handful of blackberries, season with salt and pepper. Simmer until reduced to a glaze.
Fry mustard seeds and lemon peel: heat oil to 300-325F, fry lemon peel and mustard seeds for about 1 min each. Makes sure they don’t burn. Chop lemon peel (…they taste like tart fruity pebbles!)
Top rack of lamb with glaze and fried lemon & mustard seeds. Garnish with candied blackberries. Enjoy!