Lamb Chops with Blackberry Sauce and Saffron Rice

Ingredients

• 2 cloves garlic
• 2 tbsp oil
• 5 tbsp lime juice
• 2 tsp mustard
• 2 medium lamb rackets (about 600 g each)
• Salt
• Pepper
• 1 tsp mustard seeds
• 40 g Butter
• 1 tin saffron strands
• 200 g long-grain rice
• 400 ml Vegetable broth
• 1 onion
• 150 g blackberries
• 200 ml red wine
• parsley (roughly chopped; for garnish)

Instructions

1. 1.

   Peel and chop the garlic. Mix half with oil, 3 tbsp lime juice, and mustard. Rub this mixture onto the lamb rackets, letting them marinate for at least 10 minutes—this can also be prepared the day before.

2. 2.

   Preheat the oven to 220°C (428°F). Season the lamb rackets generously with salt and pepper, place on a rack over a baking sheet in the oven, and roast for about 20 minutes. Remove from the oven and let rest wrapped in foil for 10 minutes.

3. 3.

   Sauté the remaining chopped garlic and mustard seeds in 10 g butter in a pot. Add saffron strands and rice. Deglaze with 2 tbsp lime juice, pour in broth, season with salt and pepper, cover, and simmer over low heat for about 15 minutes, keeping a kitchen towel between pot and lid to prevent splattering. The rice should remain al dente and absorb the broth. Stir in 1 tbsp butter.

4. 4.

   For the blackberry sauce, peel and chop the onion, then sauté it in 1 tbsp butter until translucent. Add blackberries—save some for garnish (or use 2 tbsp blackberry jam as a substitute)—and deglaze with red wine. Add lamb jus to the pot. Puree the sauce, strain through a fine sieve, bring back to a boil, season with salt and pepper, then fold in cold butter cubes—do not reboil.

5. 5.

   Slice the lamb rackets between the bones into medallions. Plate them alongside saffron rice and blackberry sauce. Sprinkle with chopped parsley and garnish with fresh blackberries.