I’m a total berry fanatic, and I especially love blueberries. Whenever I go grocery shopping, I troll the produce section to see if fresh blueberries are on sale, and often end up buying them even when they’re not. I’m a fan of frozen blueberries, too, but until recently, I’d only used them in smoothies and desserts (this blueberry buttermilk ice cream being my all-time favorite).
When the U.S. Highbush Blueberry Council asked me to create a savory recipe featuring frozen blueberries, I was almost instantly inspired to create this very dish: a simple roasted rack of lamb with an easy but vibrant sauce made with blueberries and crème fraîche. Blueberries pair really well with tart ingredients like lemon juice, buttermilk, and crème fraîche, and with my recently discovered love of lamb, putting blueberries, crème fraîche, and lamb together seemed like a no-brainer.