Ingredients Jump to Instructions ↓

  1. 4 Garlic cloves, peeled and -crushed

  2. 4 Shallots, peeled and chopped

  3. 1 tb Black peppercorns

  4. 1/2 c Unsalted butter

  5. 2 c Madeira

  6. 2 c Red wine

  7. 1 sm Rosemary sprig l Medium tomato, diced

  8. 1 c Demi-glace

  9. 1/2 c Pitted Nicoise olives Salt and black pepper --THE LAMB--

  10. 2 Lamb racks,

  11. 8 chops each **

  12. 1 tb Olive oil Salt and black pepper

  13. 1 Rosemary sprig, leaves -only, chopped(or good quality lamb or -beef broth) ** chine bones and fat -removed Postrio's is a swank SF eatery. I've never been there, but the place gets rave reviews. 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

  14. 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

  15. 400F oven. Roast to medium rare, or to desired doneness,

  16. 10 to 20 minutes. Let lamb rest for 15 minutes, then slice into 8 chops per rack. Serve

  17. 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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