Herb-Crusted Rack of Lamb with Green Peppercorn Sauce

Ingredients

Rack of Lamb

• 2 frenched lamb racks 1.5 to 2 lb each, 7 to 8 bones per rack
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper 
• 1 tablespoon avocado oil or other high-heat oil

Herb Crust

• 1 cup finely chopped flat-leaf parsley
• 2 tablespoons very finely chopped rosemary leaves 
• 1 tablespoon finely chopped thyme leaves
• 2 garlic cloves finely grated or mashed to a paste
• Zest of 1 lemon
• ½ teaspoon fennel seeds, toasted and finely crushed 
• 3 tablespoons Dijon mustard 
• 1 tablespoon whole grain mustard 
• 2 tablespoons extra-virgin olive oil 
• ½ cup fine fresh breadcrumbs or finely pulsed panko
• Pinch of kosher salt

Green Peppercorn Cream Sauce

• 1 large shallot, very finely minced, about 2.5 oz 
• 1 tablespoon butter 
• 2 tablespoons brined green peppercorns, drained 
• 1 cup low-sodium chicken stock
• 2 cups heavy cream 35 per cent 
• ½ to 1 teaspoon white miso whisked in at the end 
• ⅓ cup finely grated Parmigiano Reggiano or Parmesan Cheese 
• ½ teaspoon freshly ground black pepper, plus more to finish
• Optional: 1 teaspoon Dijon mustard for extra tang
• Salt to taste

To Finish

• 1 to 2 teaspoons extra-virgin olive oil, gently warmed
• Fresh thyme sprigs
• Extra-drained green peppercorns
• Freshly cracked black pepper

Featured Products:

• NanoBond 12.5” Skillet

• NanoBond Butter Warmer

• Provisions Au Gratin

• OvenBond Medium Sheet Pan

• Provisions Stainless Steel Mixing Bowl