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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb rack	6			-	-	-	-
dijon mustard	1	cup		-	-	-	-
breadcrumb	3	cups		-	-	-	-
butter	1/4		melted	21.375	0.9821	0.6679	1.8
beef stock sauce	10	cups		-	-	-	-
burgundy wine	2	cups		-	-	-	-
brandy	2	tablespoons		-	-	-	-
shallot	1/2	teaspoon	minced	1.2	0.28	0.0417	0.0017
peppercorn	1	tablespoon	crushed black green	75.57600000000001	0.469	0.1608	8.2276
rosemary	1/2	tablespoon	chopped	1.1135	0.17600000000000002	0.0281	0.0498
salt				-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	3/4	cup		604.485	151.197	0.0	0.0
green creme de menthe	2	tablespoons		-	-	-	-
mint	1 1/2	1/2	chopped	3.762	0.7191	0.2813	0.0624
jalapeno	3		seeded chopped	4.8938	1.0969	0.1536	0.0624
cold water	1/4	cup		0.0	0.0	0.0	0.0
gelatin	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.