Rack Of Lamb With Green Peppercorn Sauce

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 racks of lamb, frenched
• 1 medium shallot
• 3 tablespoons green peppercorns, drained
• 1/4 cup unsalted butter
• 3/4 cup dry red wine

Recipe

• 1 preheat oven to 450°f.
• 2 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.
• 3 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.
• 4 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.
• 5 cut lamb into individual chops and pour sauce over them.