Peppercorn Encrusted Roast Lamb Recipes

PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES

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.

PEPPER ENCRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the lamb liberally with the salt and pepper on both sides. Pour a thin layer of vegetable oil into a large skillet and place over high heat until the oil begins to smoke, 1 to 2 minutes. Working in batches, place the racks into the skillet. Sear for 1 minute per side, remove and put on a baking sheet. Put the lamb into the oven and roast until medium rare, about 15 to 18 minutes. Remove from the oven and let rest 5 minutes before slicing. Using a sharp knife, cut each rack in half. Serve immediately, half a rack per person.

PEPPERCORN ENCRUSTED ROAST LAMB

Steps:

• Combine 1.5 tblspn of peppercorns, rosemary, mint, garlic, vinegar, soy sauce & red wine in a bowl. Marinade the lamb in the mixture for a few hours.
• Remove roast from marinade and roll and tie roast with string.
• Preheat oven to temp between 200-250c
• Spread the mustard and rest of the peppercorns over the meat.
• Place roast into a baking tray and pour the marinade around the roast but not over it.
• Bake for 1.5 hours, basting occasionally. Slice roast to nice pieces and pour juices over the top.

GARLIC-PEPPER CRUSTED SEARED LAMB LOIN WITH TOMATO HASH SERVED ON CROSTINI

Steps:

• Preheat oven to 350 degrees F.
• Rub lamb loin with 1 tablespoon of the olive oil then sprinkle with Roasted Garlic Pepper. Wrap bacon around lamb loin and secure with toothpicks. Heat a skillet over high heat. Sear bacon wrapped lamb on all sides until golden brown. Remove toothpicks and strips of bacon. (Since the powerful flavor of the bacon can be overwhelming to lamb we will only use its imparted flavor from the searing process. The bacon strips can be discarded or cooked until crispy and reserved in the refrigerator for a short time to use as a garnish on a future Cobb salad or the like.)
• Place lamb in oven and roast until medium rare, an internal temperature of 125 degrees F. (Since the lamb will continue to cook for 5 to 8 minutes after you have removed it from the oven - carryover cooking - the meat thermometer will continue to rise to that period of time. So, the idea is to pull the lamb out at an internal temperature of 120 degrees F, so it ultimately ends up where you want it for medium rare.) Let meat rest, then cut into 1/4-inch thick slices.
• To make the tomato hash, heat the remaining tablespoon of olive oil in a skillet over medium low heat and gently cook the onion and garlic until the onion becomes translucent. Stir in the diced tomatoes and chives remove from the heat. Crumble in the cheese and allow it to melt.
• Place a piece of lamb on each slice of baguette, top with some of the tomato hash and mint leaves.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Season lamb generously with salt and pepper.
• Heat a cast iron over medium high heat.
• To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
• Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
• Brush the top and sides of the lamb with mustard.
• Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
• Allow to rest before slicing.
• Enjoy!

BLACK PEPPER-CRUSTED STANDING RIB ROAST AU JUS

Steps:

• Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.)
• Position rack in bottom third of oven and preheat to 350°F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
• Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tablespoons plain butter. Season with more salt and pepper, if desired.
• Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce.

RACK OF LAMB WITH GREEN PEPPERCORN SAUCE

Steps:

• Preheat oven to 450°F.
• 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.
• 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.
• 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.
• Cut lamb into individual chops and pour sauce over them.