For the Experienced Chef: Peppercorn-Crusted Rack of Lamb

Rack of Lamb
Penfolds

This is the ultimate meal. It gives you the soft lamb with a kick from the different peppercorns, a side of brussels sprouts as your vegetables, and some potato-apple gratin for something softer. Chef Marcus Samuelsson recommends pairing this dish with Penfolds Bin 8 Cabernet Shiraz. 

4
Servings
4136
Calories Per Serving
Deliver Ingredients

Ingredients

For the lamb

  • large egg yolk
  • 1  Tablespoon  Dijon mustard
  • 1  Tablespoon  olive oil
  • 1  Tablespoon  freshly grated Parmigiano-Reggiano
  • 3  Tablespoons  fine dry bread crumbs
  • 1  Teaspoon  fresh thyme leaves
  • 1  Teaspoon  finely chopped fresh rosemary
  • 2  Tablespoons  white peppercorns
  • 1  Tablespoon  black peppercorns
  • 1  Tablespoon  pink peppercorns
  • 4  Pounds  racks of lamb
  • kosher salt and freshly ground black pepper

For the sauce

  • 1  Cup  Bin 8
  • 1  Cup  chicken stock
  • 3  Tablespoons  balsamic vinegar
  • 1  Teaspoon  fresh thyme leaves
  • lemon, zested
  • 1 1/2  Tablespoon  freshly squeezed lemon juice
  • 1  Tablespoon  unsalted butter
  • kosher salt and freshly ground black pepper

For the potato-apple gratin

  • 12  Tablespoons  butter, divided
  • 2  Pounds  onions, sliced
  • 2  Tablespoons  chopped fresh thyme, packed
  • 4  Teaspoons  sea salt, divided
  • 4  Cups  cream
  • sprigs rosemary
  • 2 1/2  Pounds  Yukon Gold, yellow Finn, or German Butterball potatoes, peeled, and sliced as thinly as possible
  • 2  Pounds  tart apples (such as Granny Smith, Pippin, or Pink Lady), peeled, halved, cored, cut into 1/4-inch-thick slices
  • 2  Cups  cheddar, freshly grated

For the roasted brussels sprouts with sour dried cherries and pecans

  • brussels sprouts, halved
  • 1 1/2  Tablespoon  sour dried cherries
  • 1 1/2  Tablespoon  pecans lightly crushed
  • 2  Teaspoons  honey
  • slices of bacon, chopped
  • 1  Teaspoon  soy
  • salt and pepper to taste
  • 1/2  Teaspoon  mild chili powder
  • 1/2  Teaspoon  tumeric

Directions

For the lamb

Preheat the oven to 450 degrees.

Put the peppercorns in a small saucepan, add water to cover, and bring to a boil; drain. Add cold water to cover, bring to a boil, and drain again; repeat 2 more times. Spread the peppercorns on paper towels and let dry thoroughly.

Put the peppercorns in a mini processor or blender and process until coarsely crushed. Combine in a small bowl with the egg yolk, mustard, 1 tsp of the olive oil, the Parmesan, bread crumbs, thyme, and rosemary and blend to a coarse paste.

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until almost smoking hot. Add the racks of lamb and sear for about 3 minutes on each side, or until lightly browned. Transfer to a platter and let cool.

Season the lamb with salt and pepper. Spread the herb mixture over the meaty part of the lamb. Place the lamb, fat side up, on a rack in a roasting pan. Roast for 15 to 20 minutes, or until the internal temperature registers 125 degrees on an instant-read thermometer, for medium-rare. Remove from the oven and let rest for 10 minutes.

For the sauce

Combine the wine, stock, vinegar, thyme, and lemon zest in a medium saucepan, bring to a simmer, and simmer for 20 minutes, or until reduced to 1 cup. Remove from the heat and cover to keep warm.

Just before serving, reheat the sauce if necessary, and whisk in the lemon juice and butter. Season with salt and pepper to taste.

To serve, cut the racks into individual chops and arrange 3 or 4 chops on each plate. Pass the sauce at the table.

For the potato-apple gratin

Preheat oven to 400 degrees. Butter 13x9x2 inch glass or ceramic baking dish.

Heat the cream and bring to a boil. Add the rosemary to the cream, and steep for 15 minutes.

Meanwhile, melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add onions, thyme, and 2 tsp salt; sauté until onions are translucent, about 10 minutes. Increase heat to medium-high; sauté until onions are tender and begin to color, about 8 minutes longer. Remove from heat. Add remaining 6 tablespoons butter and cream skillet; stir and swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm.

Combine potatoes, apples, remaining 2 tsp salt, and onion mixture in large bowl; toss gently to blend. Transfer to prepared baking dish, spreading evenly. Sprinkle cheese on top.

Cover dish with parchment paper, then cover with foil, shiny side down. Bake gratin for 1 hour and 10 minutes. Let gratin stand 15 minutes before serving.

For the roasted brussels sprouts with sour dried cherries and pecans

In a medium pan heat, render the bacon, then remove from the pan. Cook the Brussels sprouts in the reserved bacon fat, sautéing until browned, about 5 minutes. Add in spices, honey, and soy.

Toss, and add the cherries, pecans, and bacon.

Nutritional Facts

Total Fat
342g
100%
Sugar
100g
100%
Saturated Fat
159g
100%
Cholesterol
708mg
100%
Carbohydrate, by difference
179g
100%
Protein
89g
100%
Vitamin A, RAE
438µg
63%
Vitamin B-12
11µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
32mg
43%
Vitamin K (phylloquinone)
46µg
51%
Calcium, Ca
571mg
57%
Choline, total
302mg
71%
Copper, Cu
1mg
0%
Fiber, total dietary
17g
68%
Fluoride, F
6µg
0%
Folate, total
72µg
18%
Iron, Fe
14mg
78%
Magnesium, Mg
132mg
41%
Manganese, Mn
1mg
56%
Niacin
40mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
813mg
100%
Riboflavin
2mg
100%
Selenium, Se
100µg
100%
Sodium, Na
2388mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
3µg
20%
Water
957g
35%
Zinc, Zn
10mg
100%

Peppercorn Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Peppercorn Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.