This Easter-inspired rack of lamb recipe is fairly typical of other dishes I’ve posted with this cut, except for one major difference; we’re actually roasting the meat over the sauce. And not just any sauce; we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.
2 fully trimmed, racks of lamb (8 bone each)
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Source recipe: https://foodwishes.blogspot.com/