Roast Rack of Lamb with Madeira Peppercorn Sauce
Elevate your dinner table with this elegant Roast Rack of Lamb with Madeira Peppercorn Sauce, a recipe that combines tender, perfectly seared lamb with a rich and creamy sauce infused with the bold flavors of Madeira wine and briny green peppercorns. Coated in a fragrant blend of garlic, fresh rosemary, and thyme, the lamb is roasted to succulent perfection and paired with a luxurious pan sauce made from beef stock, shallots, and a splash of heavy cream. This restaurant-worthy dish is surprisingly simple to prepare and comes together in under an hour, making it ideal for both special occasions and indulgent weeknight meals. Impress your guests by serving these juicy, golden-crusted lamb chops alongside roasted vegetables or buttery mashed potatoes, with that velvety sauce tying everything together.
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Recipe Information
Ingredients
- 1 rack rack of lamb (about 8 ribs, frenched)
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 small shallots, minced
- 0.5 cup Madeira wine
- 1 cup beef stock
- 1 tablespoon green peppercorns (in brine)
- 0.25 cup heavy cream
Instructions
Preheat your oven to 425°F (220°C).
Trim any excess fat from the rack of lamb and pat it dry with paper towels.
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper.
Rub the herb mixture evenly over the lamb, ensuring all sides are coated.
Heat a large oven-safe skillet over medium-high heat. Sear the lamb, fat-side down, for 2-3 minutes or until golden brown. Flip the rack and sear the other side for another 2 minutes.
Transfer the skillet to the oven and roast the lamb for 15-18 minutes for medium-rare, or longer if desired. Use a meat thermometer to confirm your preferred doneness (130°F for medium-rare).
Remove the lamb from the oven, tent it loosely with foil, and let it rest for 10 minutes.
While the lamb rests, make the Madeira peppercorn sauce. In the same skillet, melt the butter over medium heat and sauté the minced shallots for 2-3 minutes until softened.
Deglaze the pan by adding the Madeira wine, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
Add the beef stock and green peppercorns. Simmer for another 5 minutes, allowing the sauce to reduce and concentrate in flavor.
Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed.
Carve the lamb into individual chops and serve drizzled with the Madeira peppercorn sauce. Enjoy!
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.6 g | 303% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.0 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2224 mg | 47% | |
*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.
