Vanilla and Peppercorn-Crusted Rack of Lamb With Vanilla Bean Butter Sauce Recipe by Paula Deen

Level: Easy

Time: 45 MINUTES

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  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons vanilla bean paste
  • 3/4 teaspoon pink peppercorns, crushed
  • 1/4 teaspoon salt
  • 1 (8 oz) rack of lamb, frenched
  • 1/2 cup butter, cut into small pieces and divided
  • 1 small shallot, finely chopped (about 2 tablespoons)
  • 1 1/2 cups dry white wine, like chardonnay
  • 2 vanilla beans, split lengthwise


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°F). 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.

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


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