Rack of Lamb with Blueberry Sauce

Preheat oven to 375 degrees F (190 degrees C).

Season lamb generously with salt and freshly ground black pepper. Heat vegetable oil in an oven-proof skillet over medium-high heat. Sear lamb on all sides until deeply browned, 3 to 5 minutes per side. Remove lamb to a platter.

In a small bowl, combine Dijon mustard, rosemary, cinnamon, and cumin. Spread a thin, even layer of the mustard mixture over each rack of lamb.

Add sliced shallots and a pinch of salt to the same skillet. Cook over medium heat, stirring frequently, until shallots are softened and lightly browned, about 5 minutes. Add fresh blueberries and cook for another 2 minutes, allowing them to soften slightly.

Pour in dry red wine, turn off heat, and stir vigorously to deglaze the pan, scraping up any browned bits from the bottom. This is where the magic happens!

Nestle the racks of lamb into the skillet, interlacing the rib bones to create a compact arrangement with a lamb bone 'zipper' in the center. Season with a pinch of black pepper.

Transfer the skillet to the preheated oven and roast lamb until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, approximately 20 minutes. Use a meat thermometer for accuracy.

Remove lamb from the oven and transfer to a cutting board to rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and simmer until the sauce has reduced by about half, approximately 4 minutes. Remove from heat and whisk in chilled butter until melted and emulsified. Adjust seasonings to taste, adding more salt if needed.

Slice each rack of lamb into individual or paired ribs. Serve immediately, generously spooning the blueberry sauce over the lamb. Garnish with fresh rosemary sprigs for an elegant touch.