Preparation:
** chine bones and fat removed
This recipe is from Chef Anne Gingrass. The olive sauce in this lamb dish looks very interesting. Might be a good choice for the festive season rushing upon us.
The sauce: Saute the garlic, shallots lots and peppercorns in 1 tablespoon butter until lightly browned, Add the Madeira and red wine, rosemary and tomato. Simmer until reduced by two-thirds, leaving about 1 cup total.
Add the demi-glace and return to a boil. Whisk in remaining butter a little at a time until it is incorporated. If you wish a thicker, richer sauce, add more butter. Strain sauce through a fine strainer, then transfer to a blender. Add half the olives and puree until almost smooth. Roughly chop the remaining olives and add to the sauce. Season with salt and pepper to taste. Set aside in a warm place until serving time.
The lamb: Rub racks well with olive oil and season with salt, pepper and rosemary. Let come to room temperature.
Heat a roasting pan or large saute pan until very hot. Add a few drops oil and sear the lamb racks in it on all sides until brown. Place the racks bone side down in the hot pan and transfer to a 400F oven. Roast to medium rare, or to desired doneness, 10 to 20 minutes.
Let lamb rest for 15 minutes, then slice into 8 chops per rack. Serve 4 chops to a plate (napped with a bit of sauce) with garlic mashed potatoes and lightly cooked vegetables of your choice. |
