ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN SAUCE

Roast Rack of Lamb With Madeira-Peppercorn Sauce image

Provided by lazyme

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

6 medium shallots
4 tablespoons unsalted butter, chilled (1/2 stick)
1 1/4 cups madeira wine
1 tablespoon green peppercorns in brine, drained, coarsely chopped
2 1/2 lbs racks of lamb, trimmed

Steps:

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.

Nutrition Facts : Calories 1156.3, Fat 100.4, SaturatedFat 52.7, Cholesterol 260.4, Sodium 120.5, Carbohydrate 4.5, Sugar 0.6, Protein 42.9