Prep Time
20 MIN
Cook Time
1 HR
Total Time
1 HR, 20 MIN
Servings
8
Ingredients
For the Lamb
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1 butterflied leg of American lamb (4–5 pounds), trimmed of excess fat
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5 tablespoons olive oil, divided
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1 tablespoon fresh cracked pepper
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2 teaspoons kosher salt
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3 sprigs fresh rosemary, leaves finely chopped
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3 cloves garlic, finely grated
For the Sauce
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2 tablespoons unsalted butter
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2 shallots, finely minced
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2 tablespoons green peppercorns in brine, drained and lightly crushed
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½ cup cognac or brandy
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1 cup beef or lamb stock, reduced by half
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1 cup heavy cream
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Salt, to taste
Directions
1. Season the Lamb:
Pat the butterflied leg of American lamb dry. Sprinkle lamb all over with 2 tablespoons olive oil, garlic, rosemary, salt, and the cracked pepper. Let sit at room temperature for 30 minutes (or refrigerate overnight for deeper flavor, bringing to room temperature before cooking).
2. Sear & Roast
Preheat the oven to 375°F. Heat a large ovenproof skillet or roasting pan over medium-high heat. Add 3 tablespoons of oil and sear lamb for 3–4 minutes per side until well browned. Transfer skillet to the oven and roast until internal temperature reaches 130–135°F for medium-rare, about 40 minutes depending on thickness. (For medium, go to 140–145°F.) Remove lamb from the pan, tent with foil, and rest for at least 15 minutes before slicing.
3. Make the Sauce
Place the roasting pan back over medium heat. Add butter and shallots, cooking until softened, about 2 minutes. Stir in green peppercorns, then carefully add cognac. Reduce until almost evaporated, about 2 minutes. Add reduced stock and heavy cream. Simmer until glossy and thick enough to coat a spoon, 5–7 minutes. Season to taste with salt.
4. Serve
Slice lamb across the grain into thin slices. Arrange on a platter and pour warm green peppercorn sauce on top.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
My husband made this for me for Valentine’s Day this year, and it was one of the best things I’ve ever eaten (and I’m a bit of a foodie). That sauce was too die for; creamy, tangy, soooo good!