Roast Lamb W/ Peppercorn Cream Sauce And Jalapeno Mint Sauce

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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, , 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 fresh mint, chopped
• 3 fresh jalapenos, seeded and chopped
• 1/4 cup cold water
• 1 teaspoon gelatin

Recipe

• 1 to prepare mint sauce, combine water, sugar, and creme de menthe in a saucepan, and heat to dissolve sugar.
• 2 add fresh mint and jalapenos, and bring to a boil.
• 3 in a seperate saucepan, mix gelatin with cold water, and heat to dissolve gelatin.
• 4 combine mint mixture with gelatin mixture, and mix thoroughly.
• 5 refrigerate mixture overnight to set.
• 6 have your butcher french trim the lamb (take the fat caps off the racks and scrape the silverskin from the bones).
• 7 preheat oven to 350°f.
• 8 brush each rack with dijon mustard, and roll in bread crumbs to coat top and bottom.
• 9 arrange on a baking sheet and sprinkle with melted butter.
• 10 bake until medium rare (20-30 minutes).
• 11 to make peppercorn sauce, boil beef stock until reduced to 1 cup.
• 12 in a seperate saucepan, combine wine, brandy, shallots, and boil mixture until reduced by half.
• 13 add reduced beef stock to mixture; continue to boil until only 1 cup is left of the mixture.
• 14 season sauce with rosemary and salt.
• 15 add cream and cook over medium heat until thick.
• 16 stir mint sauce before serving.
• 17 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.