Vanilla and Peppercorn-Crusted Rack of Lamb With Vanilla Bean Butter Sauce
By Paula Deen
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- 1 tablespoon fresh thyme leaves
- 2 teaspoons vanilla bean paste
- 3/4 teaspoon crushed pink peppercorns
- 1/4 teaspoon salt
- 1 (8 oz) frenched rack of lamb
- 1/2 cup cut into small pieces and divided butter
- 1 small finely chopped (about 2 tablespoons) shallot
- 1 1/2 cups like chardonnay dry white wine
- 2 split lengthwise vanilla beans
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 °F 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 Â¼ 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.