Ingredients Jump to Instructions ↓

  1. --SAUCE-- 4 Garlic cloves, peeled and -crushed 4 Shallots, peeled and chopped

  2. 1 tb Black peppercorns

  3. 1/2 c Unsalted butter

  4. 2 c Madeira

  5. 2 c Red wine

  6. 1 sm Rosemary sprig

  7. l Medium tomato, diced 1 c Demi-glace

  8. 1/2 c Pitted Nicoise olives

  9. 2 Lamb racks,

  10. 8 chops each **

  11. 1 tb Olive oil

  12. Salt and black pepper 1 Rosemary sprig, leaves

  13. 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

  14. 400F oven. Roast to medium rare, or to desired doneness,

  15. 10 to 20 minutes. Let lamb rest for 15 minutes, then slice into 8 chops per rack. Serve

  16. 4 chops to a plate (nap napped with a bit of sauce) with garlic mashed

Instructions Jump to Ingredients ↑

  1. potatoes and lightly cooked vegetables of your choice. Makes 4 servings. PER SERVING: 1,030 calories, 88 g protein, 8 g carbohydrates, 57 g fat (27 g saturated@), 328 mg cholesterol, 382 mg sodium, I g fiber. San Francisco Chronicle, 7/8/92. Posted by Stephen Ceideberg; October 19 1992.


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