• Cooking Time:
  • Servings:
  • Preparation Time:



  • Lamb:
  • 4 8oz. Frenched lamb racks
  • 2 Tbsp Olive Oil
  • Salt and Pepper to taste
  • Chipotle Mashed Potatoes:
  • 4 Large Russet Potatoes, Diced
  • 3 oz. Chipotle Peppers
  • 4 Cloves roasted garlic
  • 2 Tbsp butter
  • 4 oz. 10% Cream
  • Salt and Pepper
  • Chanterelle Mushroom Sauce:
  • 2oz. Chanterelle mushrooms, dried
  • 4oz. Green peppercorns
  • 4oz. Madeira Wine
  • 2oz. Onions, diced finely
  • 2oz. Garlic, pureed
  • 6oz. 35% cream
  • 1oz. Olive Oil
  • Salt and Pepper


  • Pre heat oven to 425 degrees.
  • Lay lamb racks on a baking sheet & season with olive oil, salt and pepper.
  • In a medium sauce pot sauté onions, garlic and mushrooms on medium heat for 1-2 minutes.
  • Add wine and reduce by half.
  • Add cream and green peppercorns and reduce sauce until is coats the back of a spoon. (Reserve until serving time)
  • Place diced potatoes in a large pot of water and boil.
  • While potatoes are boiling, sear the lamb in a hot skillet for 3-5minutes or until golden brown on the cap side. Place on the baking sheet and roast in the pre-heated oven. (15 minutes for medium rare)
  • While the lamb is cooking, drain the potatoes and mix in all the other ingredients.
  • Mash until fluffy.
  • Remove the lamb and slice the racks down the bone, on a large serving plate fan out the lamb and drizzle with the mushroom sauce; serve with the mashed potatoes.

Categories: Dinner  Lamb/Sheep  Oven 
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