Ingredients

1/2 cup blackberry

1/4 cup fat free chicken broth

2 teaspoons honey

1 pinch cardamom

1 tablespoon coriander seed

1 tablespoon black peppercorns

1 teaspoon kosher salt

1 1/2 lbs racks of lamb, frenched and trimmed

2 teaspoons olive oil

Preparation

  1. Preheat the oven to 425.
  2. Combine blackberries, broth, honey, and cardamom in a saucepan and bring to a boil.
  3. Reduce heat and simmer for 3-5 minutes, crushing berries with a spoon.
  4. Place berry sauce in a blender and blend until smooth. Strain through sieve, pressing with spoon.
  5. Place coriander and peppercorns in a grinder or food processor, pulse until coarsely ground. Combine with salt.
  6. Coat lamb with olive oil and rub coriander mixture onto lamb. Wrap the the ends of bones with foil and place lamb fat side down in a greased roasting pan.
  7. Roast for 18 minutes or until the meat thermometer reaches 135 degrees.
  8. Let stand for 5 minutes, cut into double chops.
  9. Stir berry mixture into hot roasting pan, scraping up browned bits from bottom. Simmer on stove top for 1 min; stir any lamb juices into sauce (that accumulate while standing)
  10. Spoon sauce onto plates and top with double chops.