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Postrio's Roasted Rack Of Lamb with Black Olive Sauce Recipe

Postrio's Roasted Rack Of Lamb with Black Olive Sauce recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Postrio's Roasted Rack Of Lamb with Black Olive Sauce recipe  PDF


SAUCE 4 Garlic cloves, peeled and
crushed 4 Shallots, peeled and chopped
1 tb Black peppercorns
1/2 c Unsalted butter
2 c Madeira
2 c Red wine
1 sm Rosemary sprig
l Medium tomato, diced 1 c Demi glace
1/2 c Pitted Nicoise olives
Salt and black pepper THE LAMB 2 Lamb racks, 8 chops each
1 tb Olive oil
Salt and black pepper 1 Rosemary sprig, leaves
only, chopped (or good quality lamb or beef broth) 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. 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. Simmer until reduced by two thirds, leaving about 1 cup total. Add the demi glace and return to a boil. Whisk in remaining butter a little at a time until it is incorporated. If you wish a thicker, richer sauce, add more butter. Strain sauce through a fine strainer, then transfer to a blender. Add half the olives and puree until almost smooth. Roughly chop the remaining olives and add to the sauce. Season with salt and pepper to taste. Set aside in a warm place until serving time. The lamb: Rub racks well with olive oil and season with salt, pepper and rosemary. Let come to room temperature. Heat a roasting pan or large saute pan until very hot. Add a few drops oil and sear the lamb racks in it on all sides until brown. Place the racks bone side down in the hot pan and transfer to a 400F oven. Roast to medium rare, or to desired doneness, 10 to 20 minutes. Let lamb rest for 15 minutes, then slice into 8 chops per rack. Serve 4 chops to a plate (nap napped with a bit of sauce) with garlic mashed
potatoes and lightly cooked vegetables of your choice. Makes 4 servings. PER SERVING: 1,030 calories, 88 g protein, 8 g carbohydrates, 57 g fat (27 g saturated), 328 mg cholesterol, 382 mg sodium, I g fiber. San Francisco Chronicle, 7/8/92. Posted by Stephen Ceideberg October 19 1992.

Postrio's Roasted Rack Of Lamb with Black Olive Sauce recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
813 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Postrio's Roasted Rack Of Lamb with Black Olive Sauce recipe  PDF   Lamb recipes RSS   New

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