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Postrio's Roasted Rack of Lamb with Black Olive Sauce

Postrio's Roasted Rack of Lamb with Black Olive Sauce is a sauces recipe made with Black Peppercorns, Unsalted Butter, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   The sauce: Saute the garlic, shallots lots and peppercorns in 1 tablespoon butter until lightly browned, Add the Madeira and red wine, rosemary and tomato.

2. 2

   Simmer until reduced by two-thirds, leaving about 1 cup total.

3. 3

   Add the demi-glace and return to a boil.

4. 4

   Whisk in remaining butter a little at a time until it is incorporated.

5. 5

   If you wish a thicker, richer sauce, add more butter.

6. 6

   Strain sauce through a fine strainer, then transfer to a blender.

7. 7

   Add half the olives and puree until almost smooth.

8. 8

   Roughly chop the remaining olives and add to the sauce.

9. 9

   Season with salt and pepper to taste.

10. 10

    Set aside in a warm place until serving time.

11. 11

    Heat a roasting pan or large saute pan until very hot.

12. 12

    Add a few drops oil and sear the lamb racks in it on all sides until brown.

13. 13

    Place the racks bone side down in the hot pan and transfer to a 400F oven.

14. 14

    Roast to medium rare, or to desired doneness, 10 to 20 minutes.

15. 15

    Let lamb rest for 15 minutes, then slice into 8 chops per rack.