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Roast Lamb W/ Peppercorn Cream Sauce and Jalapeno Mint Sauce

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“Recipe from the Blue Lion, one of our wonderful local restaurants featuring French cuisine.”

Ingredients Nutrition


  1. To prepare mint sauce, combine water, sugar, and creme de menthe in a saucepan, and heat to dissolve sugar.
  2. Add fresh mint and jalapenos, and bring to a boil.
  3. In a seperate saucepan, mix gelatin with cold water, and heat to dissolve gelatin.
  4. Combine mint mixture with gelatin mixture, and mix thoroughly.
  5. Refrigerate mixture overnight to set.
  6. Have your butcher French Trim the lamb (take the fat caps off the racks and scrape the silverskin from the bones).
  7. Preheat oven to 350°F.
  8. Brush each rack with dijon mustard, and roll in bread crumbs to coat top and bottom.
  9. Arrange on a baking sheet and sprinkle with melted butter.
  10. Bake until medium rare (20-30 minutes).
  11. To make peppercorn sauce, boil beef stock until reduced to 1 cup.
  12. In a seperate saucepan, combine wine, brandy, shallots, and boil mixture until reduced by half.
  13. Add reduced beef stock to mixture; continue to boil until only 1 cup is left of the mixture.
  14. Season sauce with rosemary and salt.
  15. Add cream and cook over medium heat until thick.
  16. Stir mint sauce before serving.
  17. Slice racks into chops and serve on a bed of peppercorn cream sauce, with jalapeno mint sauce served to the side for a dipping sauce.

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