Rack Of Lamb With Green Peppercorn Sauce

• 2 racks of lamb, frenched
• 1 medium shallot
• 3 tablespoons green peppercorns, drained
• 1/4 cup unsalted butter
• 3/4 cup dry red wine

1. Preheat oven to 450u0b0F.
2. 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 130u0b0F, about 25 minutes, for medium-rare.
3. 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.
4. 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.
5. Cut lamb into individual chops and pour sauce over them.

lamb, shallot, green peppercorns, unsalted butter, dry red wine

Taken from www.food.com/recipe/rack-of-lamb-with-green-peppercorn-sauce-180354 (may not work)