Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***sauce
  4             cloves  garlic -- peeled and crushed
  4                     shallots -- peeled and chopped
  1         tablespoon  black peppercorns
     1/2           cup  unsalted butter
  2               cups  madeira
  2               cups  red wine
  1              small  rosemary sprig
  1              liter  medium tomato -- diced
  1                cup  demi-glace
     1/2           cup  pitted nicoise olives
                        salt and black pepper
                        ***the lamb
  2                     lamb racks -- 8 chops each **
  1         tablespoon  olive oil
                        salt and black pepper
  1                     rosemary sprig leaves only -- chopped

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.

Nutritional Information:

1871 Calories (kcal); 107g Total Fat; (84% calories from fat); 6g Protein; 37g Carbohydrate; 248mg Cholesterol; 359mg Sodium