ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN SAUCE
Love this simple dish. I usually double the sauce because everyone always seems to want more. From Bon Appetit Every-Night Cooking.
Provided by Vicki Butts (lazyme)
Categories Other Main Dishes
Time 50m
Number Of Ingredients 5
Steps:
- 1. Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add Madeira and green peppercorns. Boil uncovered until mixture is reduced to 2/3 cup, about 12 minutes. Remove sauce from heat.
- 2. Arrange trimmed racks of lamb on rimmed baking sheet. Cut remaining 4 medium shallots in half and push through garlic press. Coat lamb with pressed shallots. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover sauce and lamb separately and refrigerate.)
- 3. Preheat oven to 400°F. Roast lamb 25 minutes. Increase heat to 500°F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130°F, about 5 minutes longer. Let stand 5 minutes.
- 4. Bring peppercorn sauce to simmer. Whisk in remaining 3 tablespoons butter. Season to taste with salt and pepper. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon peppercorn sauce around lamb and serve immediately.
- 5. Variation: This sauce would also work with thick pork chops (with bones); make sure they reach an internal temperature of 150ºF for food safety.
- 6. Do-Ahead: Note that the sauce and lamb can be prepared eight hours ahead. The lamb needs to roast for just 30 minutes before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sadic Ibrahim
ibrahims2@hotmail.co.ukThis recipe is a keeper! I'll definitely be making it again.
Muhammad Muhammad taqi
m_muhammad92@gmail.comI'm not a big fan of lamb, but I really enjoyed this dish. The sauce was especially good.
Paul Gabriel
g@yahoo.comThis recipe is a bit pricey, but it's worth it for a special occasion.
Fatima badaoui douida
fatima10@yahoo.comI love the combination of flavors in this dish. The lamb is tender and the sauce is rich and decadent.
BT boss
b-bt52@yahoo.comThis recipe was a bit too complicated for me. I ended up burning the lamb.
Debrah Kirksey
kirksey_d@hotmail.comI'm new to cooking lamb and this recipe was easy to follow. The lamb was juicy and the sauce was flavorful.
MD Firoj
md_f@gmail.comThis is my go-to recipe for rack of lamb. It's always perfect.
Roxanne Farquharson
roxanne_f16@gmail.comI'm not sure what I did wrong, but my lamb turned out dry and tough. The sauce was good though.
Samson Mkwananzi
smkwananzi10@gmail.comI've made this recipe several times and it never disappoints. It's always a crowd-pleaser.
Crazy Rider
crazy.rider@hotmail.comThis recipe is a bit time-consuming, but it's worth the effort. The lamb was cooked to perfection and the sauce was divine.
Nimra Inayat
nimrainayat53@hotmail.comI'm not a big fan of lamb, but I really enjoyed this dish. The sauce was especially good.
Arifur Rahaman Nafish
a@hotmail.comThe lamb was a bit overcooked for my taste, but the sauce was excellent.
Tuuroa Tanekaha
t_tuuroa81@yahoo.comThis recipe was a hit at our dinner party! The lamb was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Mike Belcher
mikebelcher48@hotmail.frRoasted a rack of lamb for the first time last night following this recipe, and it came out incredibly juicy and flavorful. The Madeira peppercorn sauce was a perfect complement, with a rich and complex flavor that really elevated the dish.