Rack of Lamb With Green Peppercorn Sauce

Simple but delicious lamb from Bon Appetit. I only cook the lamb for 13 to 15 minutes because we like it medium-rare and by following the recipe, we think it's over cooked.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  racks of lamb, frenched
• 1  medium shallot
• 3  tablespoons green peppercorns, drained
• 1⁄4 cup unsalted butter
• 3⁄4 cup dry red wine

Directions

1. Preheat oven to 450°F.
2. In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F, about 25 minutes, for medium-rare.
3. While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
4. Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
5. Cut lamb into individual chops and pour sauce over them.