SAUCE
4 Garlic cloves, 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 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:
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 (with a bit of sauce) with garlic mashed potatoes and lightly cooked vegetables of your choice.