Roast Lamb W/ Peppercorn Cream Sauce and Jalapeno Mint Sauce

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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