ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN SAUCE
Love this simple dish. I usually double the sauce because everyone always seems to want more. From Bon Appetit Every-Night Cooking.
Provided by Vicki Butts (lazyme)
Categories Other Main Dishes
Time 50m
Number Of Ingredients 5
Steps:
- 1. 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.
- 2. 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.)
- 3. 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.
- 4. 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.
- 5. Variation: This sauce would also work with thick pork chops (with bones); make sure they reach an internal temperature of 150ºF for food safety.
- 6. 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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Daniel Dylan
d.daniel@hotmail.frI will definitely be making this again.
Emmanuel Daniels
d.emmanuel37@hotmail.comThis is a delicious and easy-to-make recipe.
Haniya Wasim
hwasim2@yahoo.comI love this recipe!
Hassan Bajwa
bajwa_h@hotmail.comThis is a great recipe for beginners.
Alejandro Soto
s.alejandro2@aol.comI'm so glad I found this recipe.
Sumiaya Akther
sumiaya_akther78@gmail.comThis recipe is a must-try.
Me Mahadi
mahadi64@aol.comI highly recommend this recipe!
Frank Perry
perry-f64@hotmail.frThis was the best lamb dish I've ever had.
King khaleefa Kani
k-k@aol.comI can't wait to try this recipe again with different types of meat.
Shawon islam
shawoni57@yahoo.comThis is a great recipe for a special occasion.
Daiana Weinstein
w95@hotmail.co.ukI served this with roasted potatoes and asparagus and it was a perfect meal.
Joe Seliga
s-j@gmail.comI added some chopped rosemary to the sauce and it gave it a wonderful flavor.
RishiLinks
rishilinks@aol.comI substituted beef broth for the Madeira wine and it was still delicious.
Ram Chabila
rc@hotmail.frThis was my first time cooking lamb and it was so easy! The recipe was clear and concise.
Addie Jamison
ja10@hotmail.co.ukI've made this recipe several times and it always turns out great. It's a keeper!
James Werner
j-werner18@aol.comI made this for a dinner party and it was a huge hit! Everyone loved it.
Nalin Madusanka
nalinm@hotmail.comThis was an excellent recipe! The lamb was cooked perfectly and the sauce was delicious. I will definitely be making this again.