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Receta Olive Crusted Rack Of Lamb
by Global Cookbook

Olive Crusted Rack Of Lamb
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  Raciónes: 6

Ingredientes

  • 2 lb meaty lamb neck and shoulder stew bones
  • 1/4 c. extra virgin olive oil
  • 1 lrg leek, white and pale green parts only minced
  •     (abt 1 1/4 c.)
  • 1 lrg carrot peeled, minced
  • 1 x onion minced
  • 1 lrg tomato minced
  • 1/2 c. dry red wine
  • 6 x garlic cloves peeled
  • 2 x bay leaves
  • 1 1/4 tsp minced fresh rosemary
  • 4 c. water
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 4 Tbsp. extra virgin olive oil
  • 3/4 c. chopped shallots - (3 large)
  • 2 tsp minced fresh rosemary
  • 1 1/2 c. fresh breadcrumbs or possibly more if needed
  •     (made from French bread)
  • 8 ounce Kalamata olives pitted, minced
  •     fine
  •     (or possibly other brine-cured black olives)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 3 x well-trimmed racks of lamb (abt 1 1/4 lbs ea)
  • 4 1/2 tsp Dijon mustard

Direcciones

  1. For Sauce: Sprinkle lamb bones with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add in lamb bones and saute/fry till dark brown, about 20 min. Transfer lamb bones to bowl.
  2. Add in leek, carrot, and onion to same pot. Saute/fry till golden brown, about 12 min. Add in tomato, red wine, garlic, bay leaves, and rosemary; bring to boil, scraping up browned bits. Add in 4 c. water and lamb bones with any accumulated juices. Bring to boil. Cover partially, reduce heat to medium-low and simmer till thickened and reduced, about 2 hrs.
  3. Using tongs, throw away lamb bones. Press vegetables and liquid through sieve into large bowl. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Chill till cool, then cover and keep refrigerated.)
  4. For Lamb: Heat 3 Tbsp. oil in heavy large skillet over medium-high heat. Add in shallots and rosemary; saute/fry till soft, about 3 min. Add in breadcrumbs and saute/fry till golden, about 5 min. Add in olives and stir till moist clumps form, adding more breadcrumbs if mix is loose. Season crumb topping with salt and pepper. Cold.
  5. Preheat oven to 400 degrees. Heat remaining 1 Tbsp. oil in heavy large skillet over high heat. Working in batches, add in lamb racks to skillet, rounded-side down. Sear till brown, about 6 min. Transfer to large rimmed baking sheet, seared-side up. Spread 1 1/2 tsp. mustard over each. Press crumb topping into mustard. Roast lamb to desired doneness, about 25 min for medium.
  6. Rewarm sauce over low heat, stirring occasionally. Cut lamb between bones and serve with sauce.
  7. This recipe yields 6 servings.
  8. Comments: The divine lamb dish featured here is a perfect example of the excellent food served at El Olivo. This romantic restaurant, in a restored olive-oil mill, is a great spot to wine and dine someone special - the many wax-drenched candelabra are very nice touches. Service is impeccable, friendly, and attentive, including a sommelier at the ready to pair Spanish wines with the delicious local cuisine. El Olivo is one of three restaurants located in La Residencia, a beautiful resort in the western Majorca town of Deia.
  9. Serve this refined Spanish dish as they do at the restaurant, with sauteed purple potatoes, mushrooms, baby carrots, and broccoli.