Frank's Recipes! Roasted Rack of Lamb with Black Olive Sauce

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Roasted Rack of Lamb with Black Olive Sauce

SAUCE
4 Garlic cloves, peeled and crushed
4 Shallots, peeled and chopped
1 tablespoon Black peppercorns
1/2 cup Unsalted butter
2 cup Madeira
2 cup Red wine
1 sm Rosemary sprig
l 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
* (or good quality lamb or beef broth)
** 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.

The sauce:
Sauté 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 sauté 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 (with a bit of sauce) with garlic mashed potatoes and lightly cooked vegetables of your choice.