Lamb recipes |
Postrio's Roasted Rack Of Lamb |
Sauce: 4 garlic cloves, peeled and crushed 4 shallots, peeled and chopped 1 tablespoon black peppercorns 1/2 cup unsalted butter 2 cup madeira 2 cup red wine 1 small rosemary sprig 1 liter medium tomato, diced 1 cup demi-glace * 1/2 cup pitted nicoise olives 1 salt and black pepper Lamb: 2 lamb racks, 8 chops each ** 1 tablespoon olive oil 1 salt and black pepper 1 rosemary sprig, leaves only, choppe; d 1 * (or good quality lamb or beef bro; th) 1 ** chine bones and fat removed |
Postrio's is a swank SF eatery. I've never been there, but the place gets rave reviews. This recipe is from chef Anne Gingrass. The olive sauce in this lamb dish looks very interesting. Might be a good choice for the festive season rushing upon us. |