Vanilla and Peppercorn-Crusted Rack of Lamb with Vanilla Bean Butter Sauce

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Vanilla and Peppercorn-Crusted Rack of Lamb with Vanilla Bean Butter Sauce Vanilla and Peppercorn-Crusted Rack of Lamb with Vanilla Bean Butter Sauce Recipe Courtesy of


Have your butcher french your rack of lamb. This means that the excess fat has been trimmed, and the meat has been scraped down to expose the ribs.

Servings: Makes 2 to 3 servings
Difficulty: Easy

Ingredients Add to grocery list

1 tablespoon fresh thyme leaves
2 teaspoons vanilla bean paste*
¾ teaspoon crushed pink peppercorns or multicolored peppercorn blend
½ teaspoon Very Vanilla Salt (recipe on page 61) or sea salt
1 (8-ounce) frenched rack of lamb
½ cup butter, cut into small pieces and divided
1 small shallot, finely chopped (about 2 tablespoons)
1½ cups chardonnay or other dry white wine
2 vanilla beans, split lengthwise

Directions

1. In a small bowl, combine thyme, vanilla bean paste, crushed peppercorns, and salt. Rub mixture over lamb, and refrigerate, tightly covered, for at least 4 hours or up to overnight.
2. Preheat grill to medium-high heat (350° to 400°). Grill lamb 7 minutes per side or until desired degree of doneness.
3. In a large skillet, melt 2 teaspoons butter over medium-high heat. Add shallot, and cook until shallot just begins to brown. Add wine, and scrape seeds from vanilla beans into pan; cook until liquid is reduced to ¼ cup. Remove pan from heat, and whisk in remaining butter, one piece at a time, until butter is fully incorporated and sauce has thickened. Strain sauce through a fine mesh sieve, and serve immediately with lamb.
* We tested with Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste.

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