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

By Paula Deen


Difficulty: Easy

Prep time: 260 minutes

Cook time: 15 minutes

Servings: 8


Vanilla and Peppercorn-Crusted Rack of Lamb

  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons vanilla bean paste
  • 3/4 teaspoon pink peppercorns
  • 1/4 teaspoon salt
  • 1 (8 oz) frenched rack of lamb

Vanilla Bean Butter Sauce

  • 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


Vanilla and Peppercorn-Crusted Rack of Lamb

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.

Preheat grill to medium-high heat (350°F to 400°F). Grill lamb 7 minutes per side or until desired degree of doneness.

Vanilla Bean Butter Sauce

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.