74. HERB-ROASTED RACK OF LAMB with SMOKY CABERNET SAUCE

Makes four servings


3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2 inch-thick strips
1 small onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
9 medium garlic cloves, 3 whole and 6 minced
1 plum tomato, chopped
10 black peppercorns
4 thyme sprigs
1 bay leaf
1 bottle Cabernet Sauvignon
1 cup ruby port
2 cups rich veal stock
2 1/2-pound racks of lamb, chine bone removed, bones frenched
2 tbsp herbes de Provence
1/2 cup extra-virgin olive oil
salt and freshly ground pepper
4 tbsp unsalted butter

In a large saucepan, cook the bacon over moderate heat until crisp around the edges. Add the onion, carrot, celery and whole garlic cloves and cook until softened, about 10 minutes. Add the tomato, peppercorns, thyme, bay leaf, wine and port and cook over moderate heat until reduced by half, about 15 minutes.

Strain the sauce into a medium saucepan and cook over moderate heat until reduced to 1 cup, 10 minutes. Add the stock and reduce to 1/2 cup, about 20 minutes. Transfer the sauce to a small saucepan and refrigerate for 4 hours.

Meanwhile, set the lamb, fat side up, in a medium roasting pan. Mix the minced garlic with the herbes de Provence and the oil and rub over the lamb. Refrigerate for at least 30 minutes or for up to 3 hours.

Preheat the oven to 425˚F. Generously season the lamb with salt and pepper and roast for 40 minutes, or until an instead-read thermometer inserted in the thickest part of the meat registers 140˚F for medium rare. Transfer the lamb to a carving board and let rest for 10 minutes.

Meawhile, skim the fat from the sauce. Bring the sauce to a gentle simmer over moderate heat. Whisk in the butter, 1 tablespoon at a time, and season with salt and pepper.

Carve the racks into double chops and transfer to plates. Drizzle the sauce over the lamb.


courtesy of: John Vlandis (winery chef), Hess Collection Winery; “Pairing.” Food & Wine. February 2004, pp. 28 & 145.