Roasted Lamb with Blackberry Balsamic Reduction

Ingredients

• 4 “frenched” racks of lamb, approximately 1 lb each
• 2 + 1 tbls ghee, divided
• 2 tbls grass-fed butter* sub ghee for Whole30
• 1 tbls fresh rosemary, minced
• 1 tbls fresh thyme, mined
• 2 garlic cloves, minced
• salt and pepper
blackberry balsamic reduction
• 1 cup water
• 1 1/2 cup blackberries
• 1/2 cup balsamic vinegar

Directions

1. Remove lamb from fridge at least an hour before cooking. Scour fat side of lamb with a sharp knife.
2. In the microwave, melt 2 tablespoons ghee and butter together. Add in rosemary, thyme, garlic.
3. Spread herb butter onto the racks of lamb, and place in large plastic bags or tupperware containers. Season liberally with salt and pepper. Let marinate for at least 1 hour.
4. Heat oven to 400 degrees. In a large skillet, over high heat melt 1 tablespoon of ghee. When pan is smoking, sear each rack of lamb meat side down first for 2-3 minutes then flip a sear bone side for 2 minutes.
5. Optional: you can cover the bones with foil to prevent from burning.
6. Place lamb racks fat side up in roasting pan on the middle rack of the oven. Cook for 7 minutes then lower the heat to 325 degrees and cook for 15 minutes or until a meat thermometer reads 125 degrees for medium rare.
7. If you like it medium, you can cook it until it reached 130 degrees, but be cautious to not overcook the lamb.
8. Remove from oven and let rest.
9. While the lamb is in the oven, prepare your reduction. Bring blackberries and water to a boil. Macerate blackberries with a wooden spoon and cook for 5-10 minutes.
10. Pour blackberries into a heat safe measuring cup then pour through a strainer back into the pan. Use your wooden spoon to make sure all the liquid is released.
11. Add balsamic to the pan and boil for 5 minutes, reduce and simmer for 10 minutes.
12. Serve lamb in 2 bone cuts with a drizzle of the reduction.