Postrio's Roasted Rack of Lamb with Black Olive Sauce
| Yield: | 4 Servings |
| Categories: | Lamb |
| SAUCE | ||
| 4 | Garlic cloves, peeled and crushed | |
| 4 | Shallots, peeled and chopped | |
| 1 | tb | Black peppercorns |
| 1/2 | c | Unsalted butter |
| 2 | c | Madeira |
| 2 | c | Red wine |
| 1 | sm | Rosemary sprig |
| 1 | md | tomato, diced |
| 1 | c | Demi-glace * |
| 1/2 | c | Pitted Nicoise olives |
| Salt and black pepper | ||
| THE LAMB | ||
| 2 | Lamb racks, 8 chops each ** | |
| 1 | tb | Olive oil |
| Salt and black pepper | ||
| 1 | Rosemary sprig, leaves only, chopped | |
| * (or good quality lamb or beef broth) | ||
| ** chine bones and fat removed |
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