with Tomato Bordelaise Sauce

Place lamb chops over a mound of vegetables for a more dramatic presentation.

Ingredients

• 1 bunch rosemary
• 1 bunch thyme
• 1 medium head garlic, cloves separated and chopped, plus 3 to 4 cloves, minced
• 2 tablespoons olive oil
• 4 lamb racks (l pound each)
• 1 bunch parsley (30 sprigs)
• 2 cups dry bread crumbs
• 1/4 pound butter, melted
• Salt and freshly ground pepper
• 1 cup Dijon mustard
• 1 cup dry white wine
• 2 cups veal or chicken stock
• 1 cup tomato juice
• 3 to 4 garlic cloves, minced
• Spring Vegetables and Baby Potatoes

Instructions

1. Strip the leaves from the rosemary and thyme and coarsely chop them. Set aside 1/4 cup of the chopped rosemary for sauce. Place the chopped herbs in a small bowl and add the garlic and olive oil. Mix to blend thoroughly.

2. Rub the herb mixture all over the lamb racks. Arrange them in a shallow dish, cover and refrigerate for 8 hours or up to 24 hours.

3. Strip the leaves from the parsley and coarsely chop them. In a medium bowl, combine the chopped parsley with the bread crumbs and melted butter. Mix to blend thoroughly and set aside.

4. Preheat the oven to 400 F.

5. Set a large heavy skillet over medium-high heat. When the pan is hot, add the lamb racks, two at a time, and cook for about 6 minutes on each side, or until browned. Do not wash the pan. Sprinkle the racks with salt and pepper to taste, then brush all over with the mustard. Using your hands, press the reserved bread crumb mixture over the meat, leaving the bones exposed. Arrange the lamb racks in a large roasting pan and roast for 20 minutes or until desired doneness. 125 F for rare, 140 F for medium, and 160 F for well done. Remove from the oven and keep warm.

6. Meanwhile, set the pan with the reserved drippings over medium-high heat. Deglaze the pan with the white wine. Add the stock, tomato juice, garlic, and the reserved rosemary. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes. Strain the sauce and season with salt and pepper to taste. Keep warm.

7. Carve the lamb racks into individual chops. Stand 3 chops in the center of each warm dinner plate creating a pyramid with the chop bones at the top. Spoon some of the sauce around the chops and surround them with the vegetables.

Other Lamb Recipes

Barbecued Lamb Kabobs
Curried Lamb Kabobs
Grilled Butterflied Leg of Lamb
Pan-Roasted Spiced Lamb Chops
Tomato Lamb Potjie