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

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.