Our Ohio Recipe: Ohio Rack of Lamb with Blueberry Cassis Sauce

Cassis is a black current liquor found at your favorite wine merchant or specialty liquor shop from the city of Cassis, France.

Ingredients

2 racks of lamb (8 bones each)
2 tablespoons olive oil plus more for the potatoes
2 shallots
4 garlic cloves
12 fresh sprigs thyme
6 ounces fresh blueberries
8 ounces Cassis
16 ounces beef or lamb stock
Fresh mint
sea salt and freshly cracked pepper to taste
10 ounces small Yukon potatoes
10 ounces sweet potatoes
1 pound fresh asparagus

Directions

To prepare the potatoes – Preheat convection oven to 350 degrees. Wash all potatoes and remove blemishes. Cut each into four equal wedges. Place on a baking sheet and lightly drizzle with olive oil. Season to taste with sea salt and freshly cracked pepper. Toss together to blend flavors. Bake for 30 to 40 minutes or until tender. Place in a bowl. Lightly drizzle again with olive oil and 2/3 of the thyme leaves. Gently toss the wedges. Loosely cover with foil and reserve.

To prepare the asparagus – Rinse under cold water and cut off woody part of stem. Place in a small pan filled with lightly salted water. Bring to a simmer. Remove and shock in an ice bath to stop the cooking process. Reserve covered on a plate. Fill same pot with water and bring to a simmer. Cover and keep on low heat. Just before serving the lamb bring water back to a boil and heat asparagus in hot water for a minute. Drain and serve immediately.

To prepare the lamb – Cut the lamb rack into individual cutlets. Flatten slightly with the heel of your hand. Season both sides with the sea salt and freshly cracked pepper. Heat a heavy-bottom, nonstick frying pan on medium until smoking hot. Add 2 tablespoons of olive oil and heat for a few seconds before adding the cutlets. Cook for 2 to 3 minutes on each side for medium-rare. Remove the cutlets and transfer onto a warm plate. Loosely cover with foil and let rest.

To prepare the sauce – Discard excess fat from the frying pan. Return the pan to medium heat. Add the shallots and cook for 1 minute until soft. Add the garlic and then the blueberries. Continue to cook for another minute.

Pour in the Cassis. Bring to a boil, and let it bubble for a couple of minutes. Add the stock and boil for 5 minutes until the sauce has thickened and is reduced by half.

Return the cutlets to the pan, turning to coat both sides with the sauce.

Place equal amounts of cutlets on four plates. Top with sauce and garnish lamb with the julienned mint after adding the asparagus and potato wedges.

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