Roast Rack of Lamb With Madeira-Peppercorn Sauce

Recipe by lazyme
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.).
  • 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.
  • 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.
  • Variation:
  • This sauce would also work with thick pork chops (with bones); make sure they reach an internal temperature of 150ºF for food safety.
  • 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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