Rack Of Lamb Provencale With Garlic Confit

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 head garlic
• 2 tablespoons butter
• 2 lamb racks, 8 chops each
• 1 tablespoon dijon mustard
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 2 tablespoons fresh parsley, chopped
• 1/2 cup fresh breadcrumb
• 2 tablespoons extra virgin olive oil
• salt and pepper
• 1/2 cup red wine
• 1 tablespoon vinegar or 1 tablespoon sherry wine or 1 tablespoon apple cider
• 1/4 teaspoon sugar
• 1 cup chicken stock
• 1/2 cup unsalted butter
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 to make garlic confit:.
• 2 separate garlic into cloves. slice root end off each clove but do not peel.
• 3 place in saucepan, cover with water and bring to boil.
• 4 boil 5 minutes. drain and slip garlic out of its skin; it will come out easily.
• 5 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.
• 6 to pepare the lamb racks:.
• 7 cut away last 2 inches of fat and meat from bones. trim remaining fat; cut racks in half.
• 8 in a small bowl, combine dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. pat over lamb racks.
• 9 preheat oven to 400 deg. f.
• 10 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.
• 11 to make sauce:.
• 12 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.
• 13 to serve:.
• 14 slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
• 15 serve with roasted potatoes and vegetables.
• 16 open your bottle(s) of wine, pour liberally, and enjoy!