A sprig of rosemary speared through the lamb imparts flavor and serves as a garnish. Photography courtesy of Meat And Livestock Australia.
Summer Lamb Recipes
Page 1: Rosemary Rack of Lamb With Berry Jam
You can prepare this recipe’s berry jam ahead of time for quicker cooking the day you serve it. Double the recipe to keep extra on hand for breakfast or as a condiment for leftover cold lamb sandwiches.
This is Part II in a series of two summer lamb recipes. Use the index below to click back and forth between them.
Rosemary Rack of Lamb with Berry Jam
This recipe uses the rack, which is the unsplit rib of the carcass (sometimes called the hotel rack). It includes ribs 6 through 12 and the thick, meaty rib-eye muscle (the meat—see our Lamb Glossary for more information). Serve this dish with steamed green beans and red wine (you can use the remaining wine left over from the jam recipe). Serves 4-6.
- 1 cup blackberries
- 1/2 cup blueberries or seasonal berries
- 1/4 cup full-bodied red wine, such as Cabernet or Shiraz
- 1/3 cup sugar, or to taste
- 1/2 teaspoon cracked black pepper
- 2 lamb racks, frenched
- 2 sprigs rosemary with long, thick stalks
- 2-3 tablespoons olive oil
- Salt and white pepper, to taste
- Metal skewers
To make the jam, place berries, wine, sugar and pepper in a small saucepan. Heat, mashing the berries, until the mixture starts to simmer. Cook over medium low heat about 15-20 minutes, until it reaches a jam consistency. Set aside. The jam can be served warm, or made a day ahead and served cold or room temperature.
For the lamb, preheat a covered grill to medium high. Cut lamb racks in half, making 2 racks of 4 chops. To make a hole for the rosemary, insert a metal skewer through center of each rack. Trim rosemary stalks of excess leaves, and thread through the lamb, leaving about half an inch at the end so it can be easily pulled out. Brush lamb rack generously with olive oil and season to taste.
Place lamb on the grill and brown on all sides; then pull down the cover and continue to cook on medium heat for 10-12 minutes for medium rare, or until cooked as desired.
If cooking indoors, preheat oven to 375°F. Heat oil in pan and sear lamb on all sides over high heat. Transfer to the oven and roast, uncovered, for 12-15 minutes.
- Remove lamb from grill and cover loosely with foil. Allow to rest for 5 minutes and then remove rosemary stalks. Cut each lamb rack into 2-chop portions.
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