Roasted Rack of Lamb with Black Olive Sauce (Postrio's)

Ingredients

• 4 each garlic cloves peeled
• crushed
• 4 each shallots peeled
• chopped
• 1 tablespoon black peppercorns
• 1/2 cup butter
• unsalted
• 2 cups madeira wine
• 2 cups red wine
• 1 small rosemary sprigs
• l medium tomatoes diced
• 1 cup demi-glace
• 1/2 cup olives nicoise
• pitted
• 1 x salt
• 1 x black pepper
• 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

Instructions

1. The sauce: Saute the garlic, shallots lots and peppercorns in 1 tablespoon butter until lightly browned.
2. Add the Madeira and red wine, rosemary and tomato.
3. Simmer until reduced by two- thirds, leaving about 1 cup total.
4. Add the demi-glace and return to a boil.
5. Whisk in remaining butter a little at a time until it is incorporated.
6. If you wish a thicker, richer sauce, add more butter.
7. Strain sauce through a fine strainer, then transfer to a blender.
8. Add half the olives and puree until almost smooth.
9. Roughly chop the remaining olives and add to the sauce.
10. Season with salt and pepper to taste.
11. Set aside in a warm place until serving time.
12. The lamb: Rub racks well with olive oil and season with salt, pepper and rosemary.
13. Let come to room temperature.
14. Heat a roasting pan or large saute pan until very hot.
15. Add a few drops oil and sear the lamb racks in it on all sides until brown.
16. Place the racks bone side down in the hot pan and transfer to a 400F (200C) oven.
17. Roast to medium rare, or to desired doneness, 10 to 20 minutes.
18. Let lamb rest for 15 minutes, then slice into 8 chops per rack.
19. Serve 4 chops to a plate (nap napped with a bit of sauce) with garlic mashed potatoes and lightly cooked vegetables of your choice.