Rack of Lamb with 4 Peppercorn Sauce

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Serve with minted peas and roasted new potatoes for a wonderful springtime meal.

Tags: Easy, 30 mins, Entrées, Lamb, Roast
Serves: 4
Skill level: Easy
Prep time: 10  minutes
Cooking time: 20  minutes
Total: 30  minutes

Additional Information


1/4 tsp (1 mL) each salt & freshly ground black pepper
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/2 cup (125 mL) PC MEMORIES OF Lyon 4-Peppercorn Sauce
1 pkg (625 g) New Zealand lamb racks thawed
1 cup (250 mL) fresh breadcrumbs (about 1 slice white bread)
2 tbsp (25 mL) chopped fresh parsley
1/2 cup (125 mL) whipping cream


  1. Preheat oven to 425 °F (220 °C).
  2. Rub lamb racks with 1 tbsp (15 mL) of the olive oil and sprinkle with salt and pepper. In bowl, combine remaining olive oil, breadcrumbs and parsley; firmly press mixture onto meaty side of racks. Place racks rib side down on baking sheet. Roast in centre of oven for 20 minutes for rare, or to desired doneness. Let rest while making sauce.
  3. In small saucepan, combine Memories sauce and whipping cream. Bring to a boil. Reduce heat to low to keep warm.
  4. Cut racks between ribs to separate chops. Serve with sauce.

Chef's Tips

To make breadcrumbs, hold sliced bread against work surface and use tines of fork to tear into crumbs.

Nutritional Information

Calories 446 Cal
Fat 38 g
Sodium 506 mg
Carbohydrate 9.1 g
Protein 17 g