Roast Rack Of Lamb With Madeira-Peppercorn Sauce

1. 1

   Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and saute 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. 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. 3

   Preheat oven to 400u00b0F Roast lamb 25 minutes. Increase heat to 500u00b0F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130u00b0F, about 5 minutes longer. Let stand 5 minutes.

4. 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. 5

   Variation:

6. 6

   This sauce would also work with thick pork chops (with bones); make sure they reach an internal temperature of 150u00b0F for food safety.

7. 7

   Do-Ahead:

8. 8

   Note that the sauce and lamb can be prepared eight hours ahead. The lamb needs to roast for just 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.