Lollipop Lamb and Blueberry Jam

When things slow down and slide into fall, I start thinking about warming up my kitchen with the oven and cooking meat on the bone. I do some braises and slow roasts, but my favorite meal for company, which is both fairly fast and pretty beautiful, is wild berry lamb. Fall is when I tend to be well stocked in the jam department, so it’s kind of perfect.

I usually pick up a lamb rack or two at Costco and sometimes slip them in the freezer for just this occasion. For extra ease, I do the lamb on a big sheet pan, where I also roast small potatoes with olive oil and salt and, depending, sliced root veggies and Brussels sprouts. If it’s spring, I serve it with roasted potatoes and steamed asparagus.

Sweet or tart Alaska berries pair amazingly well with lamb, and the butter and nuts form a rich, savory crust. Pistachios work great in this recipe. I have some nut allergies in my family, so we sometimes use pepitas. You can also experiment with any type of wild berry jam. I’ve used currant, black currant, cranberry, rhubarb, and raspberry, and they have all been great. Inky Alaska blueberries are my favorite. My son likes to dip his lamb in extra blueberry jam. It’s kind of a brilliant add-on.

If you’re going to do the big sheet pan dinner, use a full-sheet sheet pan or two half-sheet pans. On a full sheet, give the veggies all a big toss with oil and kosher salt, and then lay them in a single layer, not crowded, covering half the pan. Maybe, if you’re feeling fancy, sprinkle in an herb. Prep the lamb and position it on the other side of the sheet. Somewhere halfway through cooking, give the veggies a toss.

The key to cooking lamb is a great thermometer. Like, it’s actually essential, so don’t skip it. Toward the end of the lamb’s cooking time, you want to really start watching the temp. And keep an eye on your vegetables too; you might have to pull them before the lamb gets done. Once the meat reaches 135° F, for medium rare, pull it out and let it rest for 10 minutes before slicing lamb lollipops along the bone with a sharp knife. Serve with warm jam and a sprinkle of parsley.

This originally appeared in Issue 33, Fall 2024