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.
Provided by lazyme
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- 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.
- 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.
- 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.
- Cut lamb into individual chops and pour sauce over them.
Nutrition Facts : Calories 141, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 3.6, Carbohydrate 1.6, Sugar 0.3, Protein 0.2
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