Jeffrey Starr's recipes - As seen on "California Living"

Rack of Lamb with Blueberry Chutney

1 cup    orange juice
¾ cup   champagne vinegar
1 cup    water
½ cup   sugar
1 stick   cinnamon, crushed
3 piece  star anise, crushed
4          cloves
½         vanilla bean, scraped
1 t        salt
1 t        red chile flake
2 C       dried blueberries
1 teas.  cornstarch dissolved in ¼ cup water       
1 rack   lamb (about 1 ½ lb.)

For the blueberry chutney combine orange juice, vinegar, water, sugar, cinnamon, star anise, clove, vanilla bean, salt, and chile flake in a saucepan and simmer for 30 minutes. Strain out the solids. Add the dried blueberries and cornstarch, cover, and simmer for an additional 30 minutes.
Refrigerate until ready to use.

For the lamb trim lamb rack of excess fat. Season with salt and pepper. Roast in a 400F oven until medium-rare or desired doneness. Remove from oven, let rest for 10 minutes, and cut into 4 double chops.

Serves 4

Jeffrey Starr
Culinary Director and Executive Chef
Trinchero Family Estates