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,...
Ingredients
SERVINGS: 2-3 Serving(s)
- 1 rack lamb (about 1 pound), trimmed
- Salt and pepper
- 3 tablespoons wild blueberry jam + ½ cup, warm, for serving (optional)
- 3 tablespoons Dijon mustard
- ½ cup pistachios or pepitas, finely chopped
- ½ cup panko breadcrumbs
- 3 tablespoons melted butter
- Fresh parsley, chopped, for garnish
Preparation
Preheat the oven to 425° F. Generously season the lamb with salt and pepper. In a small bowl, combine jam and Dijon. On a rimmed dish, combine crumbs and nuts or seeds. Using a pastry brush, cover all sides of the lamb with the jam mixture. Roll the lamb in the seed-crumb mixture until totally coated. Place on a parchment-lined sheet pan, bone side down. Drizzle with melted butter.
Roast in the oven for about 30 minutes, until the internal temperature reaches 135° F, for medium rare. Allow to rest 10 minutes before slicing along the bones to serve, optionally, with warm jam and garnished with chopped parsley.
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