Lamb: Rack Of Lamb 02 by Recipe Cottage

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	Rack Of Lamb 02

		Roasted Rack of Lamb with Black Olive Sauce 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