Lamb Chops With Madeira Recipes

ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN SAUCE

Steps:

• Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add Madeira and green peppercorns. Boil uncovered until mixture is reduced to 2/3 cup, about 12 minutes. Remove sauce from heat.
• Arrange trimmed racks of lamb on rimmed baking sheet. Cut remaining 4 medium shallots in half and push through garlic press. Coat lamb with pressed shallots. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover sauce and lamb separately and refrigerate.).
• Preheat oven to 400°F Roast lamb 25 minutes. Increase heat to 500°F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130°F, about 5 minutes longer. Let stand 5 minutes.
• Bring peppercorn sauce to simmer. Whisk in remaining 3 tablespoons butter. Season to taste with salt and pepper. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon peppercorn sauce around lamb and serve immediately.
• Variation:.
• This sauce would also work with thick pork chops (with bones); make sure they reach an internal temperature of 150ºF for food safety.
• Do-Ahead:.
• Note that the sauce and lamb can be prepared eight hours ahead. The lamb needs to roast for just 30 minutes before serving.

LAMB SHANKS WITH MADEIRA AND OLIVE SAUCE

Steps:

• Heat oil in a flameproof casserole dish (12 cup capacity) add pepperoni, cook, stirring until browned; drain on paper towel.
• Add lamb in batches and cook until browned, remove from dish.
• Drain all but 1 tablespoon of oil from dish and add onions and garlic cook stirring until onions are soft.
• Return pepperoni and lamb to dish, add olives, paste, tomatoes, stock Madeira and rosemary, bake, uncovered in a moderate oven 180dC for 1 1/4 hours or until lamb is tender.
• Stir in cornflour and water cook stirring until mixture boils and thickens.

ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN REDUCTION

Steps:

• Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add Madeira and green peppercorns. Boil uncovered until mixture is reduced to cup, about 12 minutes. Remove sauce from heat.
• Arrange trimmed racks of lamb on rimmed baking sheet. Cut remaining 4 medium shallots in half and push through garlic press. Coat lamb with pressed shallots. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover sauce and lamb separately and refrigerate.)
• Preheat oven to 400°F. Roast lamb 25 minutes. Increase heat to 500°F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130°F, about 5 minutes longer. Let stand 5 minutes.
• Bring peppercorn sauce to simmer. Whisk in remaining 3 tablespoons butter. Season to taste with salt and pepper. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon peppercorn sauce around lamb and serve.