Roast Lamb W Peppercorn Cream Sauce And Jalapeno Mint Sauce Recipes

Steps:

• Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
• Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
• Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

Steps:

• Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium.
• Stir in chicken broth and jalapeno sauce and simmer.
• Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.
• Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.
• Remove from heat, stir in minced jalapeno and the cheeses.
• Can be served with tortilla chips or as a sauce for dishes.

Steps:

• To make lamb:
• Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
• Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
• Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
• To make sauce:
• Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
• Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Steps:

• To prepare mint sauce, combine water, sugar, and creme de menthe in a saucepan, and heat to dissolve sugar.
• Add fresh mint and jalapenos, and bring to a boil.
• In a seperate saucepan, mix gelatin with cold water, and heat to dissolve gelatin.
• Combine mint mixture with gelatin mixture, and mix thoroughly.
• Refrigerate mixture overnight to set.
• Have your butcher French Trim the lamb (take the fat caps off the racks and scrape the silverskin from the bones).
• Preheat oven to 350°F.
• Brush each rack with dijon mustard, and roll in bread crumbs to coat top and bottom.
• Arrange on a baking sheet and sprinkle with melted butter.
• Bake until medium rare (20-30 minutes).
• To make peppercorn sauce, boil beef stock until reduced to 1 cup.
• In a seperate saucepan, combine wine, brandy, shallots, and boil mixture until reduced by half.
• Add reduced beef stock to mixture; continue to boil until only 1 cup is left of the mixture.
• Season sauce with rosemary and salt.
• Add cream and cook over medium heat until thick.
• Stir mint sauce before serving.
• 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.

Steps:

• Heat the oven to 350°F.
• Combine the flour, salt, pepper, cinnamon and rosemary and rub well into the lamb on all sides.
• Lay the onion and carrot in the bottom of the roasting tin and the lamb on top.
• Roast, allowing 25 to 30 minutes per 500g (1 lb 2oz) of weight, less for a pinker meat.
• Turn the joint halfway through to cook evenly.
• Meanwhile, make the sauce; warm the vinegar and honey until the honey has dissolved, then stir in the mint and leave to cool.
• About 30 minutes before the end of cooking time, carefully lift out the meat and strain off the fat from the roasting tin (leave the vegetables).
• Replace the meat, best side up.
• Spread with the honey, and add the cider to the pan.
• Return to the oven, increasing the heat to 375*F, and finish roasting, basting once or twice.
• Lift the joint and vegetables on to a hot serving platter.
• Blend the cornstarch with 1 TBS of cold water, add to the roasting tin and boil, stirring for a few minutes to make gravy.
• Strain into a hot sauceboat.
• Serve the lamb with the hot cider gravy and honey mint sauce.

Steps:

• Trim fat from chops, so they will cook evenly and don't curl, combine flour and steak seasoning; dredge both sided of each chop in flour mixture.
• Heat oil in a saute pan over medium high heat; add chops; sear 5 minutes per side for medium-rare (adjust cooking for desired doneness), remove chops from pan and keep warm.
• Add broth to pan, scraping up any brown bits,; stir in jelly and jalapeno; bring to a boil, stirring until jelly melts, reduce heat and simmer for 3 minutes, turn off heat and stir in mint.
• To serve driizzle 3 tablespoons sauce over each chop, enjoy.

Steps:

• Combine all ingredants.
• whisk together.
• Use as a mop sauce for grilled lamb.

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
• Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
• Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.

Steps:

• Place yogurt, mint and sugar in blender or food processor. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until leaves are finely chopped.
• Set oven control to broil. Spray broiler-pan rack with cooking spray. Remove fat from lamb. Place lamb on rack in broiler pan. Broil with tops 2 to 3 inches from heat 12 to 14 minutes, turning after 6 minutes, until meat thermometer reads 160° (medium doneness). Serve with sauce.