From Bon Appetit, October, 2005. This sounds so wonderful but it seems like a recipe for an experienced chef! I don't know if I'll ever make it. Maybe one day if I feel ready to challenge myself! Maybe you'll make it. I totally guessed the time.
(1 1/2 lb) racks of lamb, 8 ribs each, well trimmed, preferably Frenched
Serving Size: 1 (574) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 831 g72 %
Total Fat 92.4 g142 %
Saturated Fat 43.4 g217 %
Cholesterol 210.7 mg
Sodium 152.8 mg
Dietary Fiber 2.2 g9 %
Sugars 3.1 g12 %
Protein 41.3 g
For the sauce: Heat oil in heavy large pot over medium-high heat. Add lamb riblets and saute until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer the lamb to a bowl.
Add onions, carrots, garlic, and herbs de Provence to pot. Saute until vegetables are deep brown, about 8 minutes.
Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours.
Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
Mix butter and flour in a small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.).
For lamb: Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together.
Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet; cover and chill.).
Preheat oven to 350 degrees F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down and saute until browned, about 4 minutes.
Turn rack over and saute until browned about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
Roast lamb until thermometer inserted into center registers 135 degrees F. for medium rare, about 25 minutes. Let lamb rest on sheet 15-20 minutes. Cut lamb between the bones into individual chops.
Arrange 3 chops per plate and drizzle with sauce and serve.