Herb-Crusted Lamb & Au Poivre Sauce | Lamb Rack

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner and more affordable than lamb.

Preheat your oven to 400°F (200°C).

In a food processor, combine minced garlic, chopped rosemary, chopped thyme, chopped mint leaves, breadcrumbs, grated Parmesan cheese, and softened butter. Pulse until well combined. Add red pepper flakes to your taste.

Pat the racks of lamb dry with paper towels. Sear the lamb racks in a skillet or frying pan over medium-high heat, fat side down first, until they develop a golden-brown crust (about 2-3 minutes per side).

Remove the lamb from the skillet and brush the meaty side of the racks with Dijon mustard.

Spread the herb mixture over the mustard-coated surface of the lamb racks, pressing gently to adhere.

Place the racks onto a baking sheet or roasting pan, bone side down, and transfer to the preheated oven.

Roast the lamb for about 20-25 minutes for medium-rare doneness or until the internal temperature reaches around 125°F (52°C). Remove from the oven and let it rest.

Heat the oil in a skillet or saucepan over medium heat.

Add the chopped shallot and cook until softened and translucent, about 2-3 minutes.

Add the cognac and allow the alcohol to evaporate for a minute or two, stirring occasionally.

Stir in the milk, black peppercorns, ground black pepper, and fresh thyme sprigs.

Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, allowing the flavors to meld together.

Stir in the heavy cream and continue simmering for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Taste and adjust seasoning with salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens