Roast Lamb W Peppercorn Cream Sauce And Jalapeno Mint Sauce Recipes

ROAST LAMB W/ PEPPERCORN CREAM SAUCE AND JALAPENO MINT SAUCE

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.

HONEY GLAZED ROAST LAMB WITH HONEY MINT 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.

ROAST RACK OF LAMB WITH MINT SAUCE

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.

MINT SAUCE FOR LAMB

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.