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.
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Sadic Ibrahim
[email protected]This recipe is a keeper! I'll definitely be making it again.
Muhammad Muhammad taqi
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The sauce was especially good.
Paul Gabriel
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Fatima badaoui douida
[email protected]I love the combination of flavors in this dish. The lamb is tender and the sauce is rich and decadent.
BT boss
[email protected]This recipe was a bit too complicated for me. I ended up burning the lamb.
Debrah Kirksey
[email protected]I'm new to cooking lamb and this recipe was easy to follow. The lamb was juicy and the sauce was flavorful.
MD Firoj
[email protected]This is my go-to recipe for rack of lamb. It's always perfect.
Roxanne Farquharson
[email protected]I'm not sure what I did wrong, but my lamb turned out dry and tough. The sauce was good though.
Samson Mkwananzi
[email protected]I've made this recipe several times and it never disappoints. It's always a crowd-pleaser.
Crazy Rider
[email protected]This 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
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The sauce was especially good.
Arifur Rahaman Nafish
[email protected]The lamb was a bit overcooked for my taste, but the sauce was excellent.
Tuuroa Tanekaha
[email protected]This 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
[email protected]Roasted 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.