Recipe#12152

Title: Rack Of Lamb 02

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Roasted Rack of Lamb with Black Olive Sauce 
 Date: 9 Nov 1998 05:15:44 -0700 
 Message-ID: <3644568D.8955D33D@home.com> 

4 garlic cloves, peeled and crushed
 4 shallots, peeled and chopped
 1 tb black peppercorns
 1/2 cup unsalted butter
 2 cup Madeira
 2 cup red wine
 1 rosemary sprig
 l tomato, diced
 1 cup demi-glace (or good quality lamb or beef broth)
 1/2 cup  pitted Nicoise olives
 salt
 black pepper
 2 lamb racks, 8 chops each chine bones and fat removed
 1 tb olive oil
 1 rosemary sprig, leaves only, chopped
 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.
 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 (nap napped with a bit of sauce) with garlic mashed
 potatoes and lightly cooked vegetables of your choice.