Peppercorn Encrusted Roast Lamb Recipes

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PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES



Pepper-Crusted Lamb with Roasted Vegetables image

Here's a bistro-style entrée that's easy to make using supermarket ingredients and the oven does most of the heavy lifting. While the broccolini and potatoes roast up to crispy perfection virtually unsupervised, you'll get to work coating lamb loin chops in crushed black peppercorns and giving them a good sear in a skillet. A quick pan sauce made with shallots and red wine ties everything together for a delicious and surprisingly simple meal.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 1h15m

Number Of Ingredients 10

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch rounds
5 tablespoons extra-virgin olive oil
Kosher salt
1 bunch Broccolini, trimmed
8 lamb loin chops, each 1 1/2 inches thick (about 2 1/2 pounds total)
1 teaspoon whole black peppercorns, crushed with a heavy pan
1/2 shallot, finely diced (1/4 cup)
2 teaspoons unbleached all-purpose flour
1 1/2 cups dry red wine, such as Cabernet Sauvignon
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
  • Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
  • Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.

PEPPER ENCRUSTED RACK OF LAMB



Pepper Encrusted Rack of Lamb image

Provided by The Hearty Boys

Categories     main-dish

Time 37m

Yield 8 servings

Number Of Ingredients 4

4 racks of lamb, trimmed and cleaned
1 tablespoon salt
1/2 cup black peppercorns, coarsely ground
Vegetable oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the lamb liberally with the salt and pepper on both sides. Pour a thin layer of vegetable oil into a large skillet and place over high heat until the oil begins to smoke, 1 to 2 minutes. Working in batches, place the racks into the skillet. Sear for 1 minute per side, remove and put on a baking sheet. Put the lamb into the oven and roast until medium rare, about 15 to 18 minutes. Remove from the oven and let rest 5 minutes before slicing. Using a sharp knife, cut each rack in half. Serve immediately, half a rack per person.

RACK OF LAMB WITH GREEN PEPPERCORN SAUCE



Rack of Lamb with Green Peppercorn Sauce image

Categories     Lamb     Roast     Easter     Father's Day     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 5

2 frenched racks of lamb (each about 1 1/2 pounds)
1 medium shallot
3 tablespoons drained green peppercorns in brine
1/2 stick (1/4 cup) unsalted butter
3/4 cup dry red wine

Steps:

  • Preheat oven to 450°F.
  • In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F., about 25 minutes, for medium-rare.
  • While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
  • Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
  • Cut lamb into individual chops and pour sauce over them.

PEPPERCORN ENCRUSTED ROAST LAMB



Peppercorn Encrusted Roast Lamb image

This is my favourite way to do roast lamb. Juicy and very succulent. We like our lamb very rare so you may want to adjust the cooking time.

Provided by An_Net

Categories     Lamb/Sheep

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

100 g crushed dried peppercorns
1/2 bunch fresh rosemary leaf
1/2 bunch fresh mint leaves
1 tablespoon garlic
250 ml raspberry vinegar
2 tablespoons soy sauce
250 ml dry red wine
2 kg leg of lamb
1/4 cup dijon-style mustard

Steps:

  • Combine 1.5 tblspn of peppercorns, rosemary, mint, garlic, vinegar, soy sauce & red wine in a bowl. Marinade the lamb in the mixture for a few hours.
  • Remove roast from marinade and roll and tie roast with string.
  • Preheat oven to temp between 200-250c
  • Spread the mustard and rest of the peppercorns over the meat.
  • Place roast into a baking tray and pour the marinade around the roast but not over it.
  • Bake for 1.5 hours, basting occasionally. Slice roast to nice pieces and pour juices over the top.

Nutrition Facts : Calories 451.6, Fat 27.3, SaturatedFat 11.7, Cholesterol 134, Sodium 318.2, Carbohydrate 7.5, Fiber 2.6, Sugar 0.3, Protein 38.6

PEPPER CRUSTED LAMB LOIN, BABY ARUGULA, ROASTED PINE NUT POLENTA AND WHITE TRUFFLE TOMATO DEMI



Pepper Crusted Lamb Loin, Baby Arugula, Roasted Pine Nut Polenta and White Truffle Tomato Demi image

Provided by Food Network

Categories     main-dish

Time P1DT12h30m

Yield Yield: 4 servings

Number Of Ingredients 25

1 pound boneless lamb loin, trimmed and cleaned
2 tablespoons olive oil
1 sprig rosemary, chopped
10 cloves garlic, peeled
Salt and fresh ground French-style peppercorns
3 cups baby arugula
1 tablespoon olive oil
Polenta, recipe follows
1 shallot, diced
1 teaspoon olive oil
4 cups tomato juice
4 cups lamb stock, recipe follows
3 tablespoons white truffle oil
3 pounds lamb trimmings (bones, skin, fat, meat, etc.)
4 quarts water
1 onion, halved
1 carrot, peeled and halved
2 celery stalks, including leaves, cut into sections
3 fresh thyme sprigs, or 1 teaspoon dried thyme
3 fresh parsley sprigs
6 black peppercorns
1 cup pine nuts
6 cups plus 1 teaspoon milk
1/2 pound polenta
Salt and pepper

Steps:

  • Preheat oven to 450 degrees F. Marinate lamb for several hours in the olive oil, rosemary and garlic. Heat an ovenproof saute pan over medium high heat until hot. Add 1 tablespoon of the olive oil from the marinade. Sear the meat on all sides. Cook until just shy of medium rare with an internal temperature of 107 degrees F.
  • To make the sauce, add shallots to a small pot over medium heat with the white truffle oil. Stir until shallots begin to brown. Add tomato juice and reduce by half. Add lamb stock and reduce by 1/2. Lamb stock: Preheat oven to 450 degrees F. Put trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned. Bring water to a boil over high heat. Add the trimmings and meat to the water and reduce heat to medium. When the water comes back to a boil, skim frequently until the scum stops rising, then add the remaining ingredients and simmer, uncovered for at least 6 hours. Add additional water if the stock falls below the level of the ingredients. Strain and discard the solids. Let the stock cool to room temperature then refrigerate. Remove and discard the congealed fat layer from the top. Store in the refrigerator for up to 3 days. To keep longer, bring to a boil every 3 days. Polenta: Place the pine nuts on a sheet pan and roast in a 350 degree oven until brown. Remove from pan and roughly chop in a food processor and set aside. Bring the milk to a boil in a small pot. Add the polenta to the milk stirring constantly. Add the pine nuts and season with salt ands pepper. Pour polenta into a 2-inch half pan and cool. When cool use a 3-inch circular cutter to portion the polenta.

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