Roast Lamb W Peppercorn Cream Sauce and Jalapeno Mint Sauce
Elevate your dinner table with this show-stopping Roast Lamb with Peppercorn Cream Sauce and Jalapeño Mint Sauce—a perfect fusion of bold, savory, and fresh flavors. This tender, herb-crusted leg of lamb is roasted to perfection with hints of garlic and rosemary, offering a juicy, succulent centerpiece for any occasion. Complementing the lamb are two distinct sauces: a rich and velvety peppercorn cream sauce that adds a touch of indulgence, and a zesty jalapeño mint sauce that introduces a bright, slightly spicy twist. With a balance of warmth and freshness, this luxurious dish delights the palate and transforms your main course into an unforgettable culinary experience. Perfect for holiday gatherings or celebratory meals, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pounds leg of lamb
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons green peppercorns, drained
- 2 tablespoons unsalted butter
- 1 unit jalapeño, seeds removed
- 0.5 cup fresh mint leaves
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper. Mix into a paste.
Rub the paste all over the leg of lamb, covering it evenly.
Place the lamb in a roasting pan and roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
While the lamb is roasting, prepare the peppercorn cream sauce. In a small saucepan over medium heat, melt the butter.
Add the green peppercorns and sauté for 1 minute.
Pour in the heavy cream and stir gently. Simmer for 5-7 minutes until slightly thickened. Season with a pinch of salt if needed. Remove from heat and set aside.
For the jalapeño mint sauce, combine the jalapeño, mint leaves, lime juice, honey, and water in a blender or food processor. Blend until smooth.
Taste the mint sauce and adjust sweetness or acidity by adding more honey or lime juice if necessary.
Once the lamb is done roasting, remove it from the oven and let it rest for 15 minutes before carving.
Slice the lamb into thin pieces and serve with the peppercorn cream sauce and jalapeño mint sauce drizzled over or on the side.
Nutrition Facts
Calories |
6904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 532.2 g | 682% | |
| Saturated Fat | 235.5 g | 1178% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2062 mg | 687% | |
| Sodium | 2295 mg | 100% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 25.2 g | ||
| Protein | 472.5 g | 945% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 759 mg | 58% | |
| Iron | 51.0 mg | 283% | |
| Potassium | 7000 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
