Herb-Crusted Roast Lamb with Peppercorn and Jalapeño Mint Sauce
Indulge in a culinary masterpiece with this Herb-Crusted Roast Lamb recipe, perfectly complemented by a rich Peppercorn Cream Sauce and a zesty Jalapeño Mint Sauce. Ideal for special occasions or a delightful dinner party, this dish showcases the tender flavors of New Zealand lamb, enhanced by a Dijon mustard and breadcrumb crust. The savory peppercorn sauce, made from rich homemade beef stock and Burgundy wine, elevates the lamb to a new level of luxury. Finish off with a refreshing jalapeño mint sauce that adds a pop of flavor and heat, making every bite unforgettable. Gather your friends and family to share this exquisite dish!
8
Servings
N/A
Calories
19
Ingredients
Ingredients
New Zealand lamb racks
6 (French trimmed by butcher)
Dijon mustard
1 cup (for brushing)
Breadcrumbs
3 cups (for coating)
Butter
1/4 lb (melted, for drizzling)
Beef stock
10 cups (rich homemade stock preferred)
Burgundy wine
2 cups (for sauce)
Brandy
2 tablespoons (for sauce)
Shallots
1/2 teaspoon (minced for sauce)
Peppercorns
1 tablespoon (coarsely crushed, mixed variety preferred)
Fresh rosemary
1/2 tablespoon (chopped for seasoning)
Salt
to taste (for seasoning)
Heavy cream
2 cups (for sauce)
Water
1/2 cup (for mint sauce and gelatin)
Sugar
3/4 cup (for mint sauce)
Green crème de menthe
2 tablespoons (for mint sauce)
Fresh mint
1 1/2 cups (chopped for mint sauce)
Fresh jalapeños
3 (seeded and chopped for mint sauce)
Cold water
1/4 cup (for gelatin)
Gelatin
1 teaspoon (for mint sauce)
Instructions
1
Start by preparing the jalapeño mint sauce. In a medium saucepan, combine 1/2 cup water, sugar, and green crème de menthe. Heat over medium heat until the sugar has dissolved.
2
Add the chopped fresh mint and jalapeños to the saucepan and bring the mixture to a boil. Once boiling, remove from heat.
3
In a separate small saucepan, combine the gelatin with 1/4 cup cold water. Heat gently until the gelatin has dissolved, then add this mixture to the mint and jalapeño mixture. Stir well to combine.
4
Transfer the mint mixture to a container and refrigerate overnight to allow it to set and thicken.
5
Next, preheat your oven to 350°F (175°C). Have your butcher French trim the lamb racks, removing excess fat and sinew.
6
Brush each lamb rack generously with Dijon mustard, ensuring an even coating, then roll them in breadcrumbs to cover both top and bottom.
7
Place the coated lamb racks on a baking sheet and drizzle with melted butter. Bake in the preheated oven for 20-30 minutes, or until the internal temperature reaches medium rare (approximately 135°F).
8
While the lamb is baking, prepare the peppercorn sauce. In a large saucepan, bring the beef stock to a boil and allow it to reduce to about 1 cup.
9
In another saucepan, combine the Burgundy wine, brandy, and minced shallots. Boil this mixture until it is reduced by half.
10
Once the wine mixture is reduced, add the reduced beef stock, and continue boiling until only 1 cup of sauce remains.
11
Season the sauce with chopped rosemary and salt to taste. Stir in the heavy cream and cook over medium heat until the sauce thickens, about 5-10 minutes.
12
Once the lamb is done, let it rest for a few minutes, then slice the racks into chops.
13
Serve the lamb chops on a plate drizzled with the peppercorn cream sauce, with the jalapeño mint sauce served on the side for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The main protein used in this recipe is 6 French-trimmed New Zealand lamb racks.
What temperature should the oven be set to for roasting the lamb?
The oven should be preheated to 350°F (175°C).
What ingredients are used for the lamb crust?
The lamb racks are coated with 1 cup of Dijon mustard and 3 cups of breadcrumbs.
How long does the lamb need to bake?
The lamb should bake for 20-30 minutes until the internal temperature reaches approximately 135°F.
What are the two sauces served with this dish?
The dish is served with a Peppercorn Cream Sauce and a Jalapeño Mint Sauce.
How much beef stock is required for the peppercorn sauce?
The recipe requires 10 cups of rich homemade beef stock.
To what volume should the beef stock be reduced?
The 10 cups of beef stock should be reduced to about 1 cup.
What type of wine is used in the sauce reduction?
Two cups of Burgundy wine are used for the sauce reduction.
What alcohol besides wine is included in the peppercorn sauce?
The sauce includes 2 tablespoons of brandy.
How much heavy cream is added to the peppercorn sauce?
Two cups of heavy cream are used to finish the peppercorn sauce.
How long should the peppercorn sauce cook after adding the cream?
It should cook over medium heat for 5-10 minutes until the sauce thickens.
What provides the heat in the mint sauce?
The heat comes from 3 fresh jalapeños, which should be seeded and chopped.
How long does the jalapeño mint sauce need to refrigerate?
The mint sauce should be refrigerated overnight to allow it to set and thicken.
What is used to set the mint sauce?
One teaspoon of gelatin is used to thicken and set the mint sauce.
What type of mint is used for the sauce?
The recipe calls for 1 1/2 cups of chopped fresh mint.
What herb is used to season the peppercorn sauce?
The peppercorn sauce is seasoned with 1/2 tablespoon of chopped fresh rosemary.
How many people does this recipe serve?
This recipe is designed to provide 8 servings.
How much Dijon mustard is needed for the lamb?
One cup of Dijon mustard is used for brushing the lamb racks.
How many jalapeños are required for the mint sauce?
The recipe uses 3 fresh jalapeños.
What is the purpose of the green crème de menthe?
Two tablespoons of green crème de menthe are added to the mint sauce for color and flavor.
How much butter is drizzled over the lamb?
A 1/4 lb of melted butter is drizzled over the breadcrumb-coated lamb racks.
What kind of peppercorns should be used?
One tablespoon of coarsely crushed peppercorns, preferably a mixed variety, is used.
How much sugar is in the jalapeño mint sauce?
The mint sauce contains 3/4 cup of sugar.
How is the gelatin prepared for the mint sauce?
The gelatin is combined with 1/4 cup of cold water and heated gently until dissolved.
When should the lamb be sliced into chops?
The lamb should rest for a few minutes after baking before being sliced into chops.
What is the first step in making the peppercorn sauce?
The first step is bringing the beef stock to a boil and reducing it to 1 cup.
How many shallots are used in the wine reduction?
The recipe uses 1/2 teaspoon of minced shallots.
How many total ingredients are in this recipe?
The recipe features a total of 19 ingredients.
What is the recommended internal temperature for the lamb?
The target internal temperature is 135°F for a medium-rare finish.
Is this dish suitable for a dinner party?
Yes, it is described as an ideal dish for special occasions or gourmet dinner parties.