Rack of Lamb with Sonoma County Wild Blackberry Sauce   
            © Elissa Rubin-Mahon 2008

   One rack of lamb, 6 chops completely trimmed of fat and bones frenched

      For the marinade:

   10 black peppercorns crushed
   3 juniper berries crushed
   2 or 3 sprigs of fresh thyme
   1-2 cups fruity red wine such as gamay, or zinfandel

   Place all marinade ingredients except wine in a heavy ziplock bag. Place the trimmed rack of lamb in the bag and then add wine until the loin portion of the rack is completely covered when all extra air has been removed from the bag.
   Refrigerate for several hours or overnight. Remove the meat from the refrigerator and allow to come to room temperature

      Preheat the oven to 450̊ F

   Season the rack of lamb with salt and coat with a small amount of olive oil and place it in a roasting with the rib bones up.*
   Place in the preheated oven and roast for about 20 minutes
      For the Sauce:
   2 cups rich stock, beef or lamb preferred
   a pat of sweet butter
   salt to taste
   1-2 tablespoons sieved Sonoma County Wild Blackberry preserves
   Strain all solids from the wine marinade.
   Place the wine and the stock in a heavy saucepan and reduce over high heat until the sauce is reduced and beginning to thicken. Add the blackberry preserves and taste for salt. Adjust seasoning and stir in the pat of butter.

      To plate:
   Separate chops
   Place a pool of blackberry sauce on each plate and fan three chops over each.
   Put remaining sauce in a small pitcher. Garnish with a few fresh blackberries if they are in season. Otherwise enjoy and remember summer.
   *I have successfully used a glass loaf pan which supports the rack, and rests on the chine bone.