ROAST LAMB W/ PEPPERCORN CREAM SAUCE AND JALAPENO MINT SAUCE

Steps:

• 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.