Rack of Lamb Provencale With Garlic Confit

Recipe by TOOLBELT DIVA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To Make Garlic Confit:
  • Separate garlic into cloves. Slice root end off each clove but do not peel.
  • Place in saucepan, cover with water and bring to boil.
  • Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.
  • Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce.
  • To Pepare the Lamb Racks:
  • Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.
  • In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.
  • Preheat oven to 400 deg. F.
  • Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving.
  • To Make Sauce:
  • In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley.
  • To Serve:
  • Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
  • Serve with roasted potatoes and vegetables.
  • Open your bottle(s) of wine, pour liberally, and enjoy!
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