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

  • 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 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.