ROAST LAMB W/ PEPPERCORN CREAM SAUCE AND JALAPENO MINT SAUCE

Roast Lamb W/ Peppercorn Cream Sauce and Jalapeno Mint Sauce image

Provided by littleturtle

Categories Lamb/Sheep

Time 50m

Yield 6-12 serving(s)

Number Of Ingredients 19

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6 new zealand lamb racks
1 cup Dijon mustard
3 cups breadcrumbs
1/4 lb butter, melted
10 cups beef stock (rich homemade stock is important to the rich flavor of the sauce, using canned stock will affect the)
2 cups Burgundy wine
2 tablespoons brandy
1/2 teaspoon shallot, minced
1 tablespoon peppercorn, coarsely crushed (the Blue Lion uses a mixture, black, white, green, szechaun, pink, etc.)
1/2 tablespoon fresh rosemary, chopped
salt
2 cups heavy cream
1/2 cup water
3/4 cup sugar
2 tablespoons green creme de menthe
1 1/2 cups of fresh mint, chopped
3 fresh jalapenos, seeded and chopped
1/4 cup cold water
1 teaspoon gelatin

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.