Roasted Rack of Lamb with Black Olive Sauce (Postrio's)
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 4 | each |
garlic cloves
peeled, crushed |
|
| 4 | each |
shallots
peeled, chopped |
*
|
| 1 | tablespoon |
black peppercorns
|
|
| ½ | cup |
butter, unsalted
|
|
| 2 | cups |
madeira wine
|
* |
| 2 | cups |
red wine
|
*
|
| 1 | small |
rosemary sprigs
|
*
|
| l | medium |
tomatoes
diced |
*
|
| 1 | cup |
demi-glace
|
* |
| ½ | cup |
olives
nicoise, pitted |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Lamb | |||
| 2 | each |
lamb
racks, 8 chops each, chine bones and fat removed |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
rosemary leaves
or sprig, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 4 | each |
garlic cloves
peeled, crushed |
|
| 4 | each |
shallots
peeled, chopped |
*
|
| 15 | ml |
black peppercorns
|
|
| 118 | ml |
butter, unsalted
|
|
| 473 | ml |
madeira wine
|
* |
| 473 | ml |
red wine
|
*
|
| 1 | small |
rosemary sprigs
|
*
|
|
tomatoes
diced |
*
|
||
| 237 | ml |
demi-glace
|
* |
| 118 | ml |
olives
nicoise, pitted |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Lamb | |||
| 2 | each |
lamb
racks, 8 chops each, chine bones and fat removed |
*
|
| 15 | ml |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
rosemary leaves
or sprig, chopped |
*
|
Directions
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 purée 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 400℉ (200℃) 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.
