Prep 15 mins
Cook 35 mins
Recipe from the Blue Lion, one of our wonderful local restaurants featuring French cuisine.
- 6 new zealand lamb racks
- 1 cup Dijon mustard
- 3 cups breadcrumbs
- 1⁄4 lb butter, melted
peppercorn cream sauce
- 10 cups beef stock (rich homemade stock is important to the rich flavor of the sauce, using canned stock will affect the)
- 2 cups Burgundy wine
- 2 tablespoons brandy
- 1⁄2 teaspoon shallot, minced
- 1 tablespoon peppercorn, coarsely crushed (the Blue Lion uses a mixture, black, white, green, szechaun, pink, etc.)
- 1⁄2 tablespoon fresh rosemary, chopped
- 2 cups heavy cream
jalapeno mint sauce
- 1⁄2 cup water
- 3⁄4 cup sugar
- 2 tablespoons green creme de menthe
- 1 1⁄2 cups of fresh mint, chopped
- 3 fresh jalapenos, seeded and chopped
- 1⁄4 cup cold water
- 1 teaspoon gelatin
- To prepare mint sauce, combine water, sugar, and creme de menthe in a saucepan, and heat to dissolve sugar.
- Add fresh mint and jalapenos, and bring to a boil.
- In a seperate saucepan, mix gelatin with cold water, and heat to dissolve gelatin.
- Combine mint mixture with gelatin mixture, and mix thoroughly.
- Refrigerate mixture overnight to set.
- Have your butcher French Trim the lamb (take the fat caps off the racks and scrape the silverskin from the bones).
- Preheat oven to 350°F.
- Brush each rack with dijon mustard, and roll in bread crumbs to coat top and bottom.
- Arrange on a baking sheet and sprinkle with melted butter.
- Bake until medium rare (20-30 minutes).
- To make peppercorn sauce, boil beef stock until reduced to 1 cup.
- In a seperate saucepan, combine wine, brandy, shallots, and boil mixture until reduced by half.
- Add reduced beef stock to mixture; continue to boil until only 1 cup is left of the mixture.
- Season sauce with rosemary and salt.
- Add cream and cook over medium heat until thick.
- Stir mint sauce before serving.
- Slice racks into chops and serve on a bed of peppercorn cream sauce, with jalapeno mint sauce served to the side for a dipping sauce.
I can't believe this recipe is on the internet. I have had this very meal while in Jackson, WY and was doing a search for this exact recipe. THANK YOU! The best I've ever had