Ingredients
SAUCE
4 garlic cloves, peeled and crushed
4 shallots, peeled and chopped
1 tbsp black peppercorns
1/2 cup unsalted butter
2 cup madeira
2 cup red wine
1 small rosemary sprig
1 liter medium tomato, diced
1 cup demi-glace *
1/2 cup pitted nicoise olives
1 salt and black pepper
THE LAMB
2 lamb racks, 8 chops each **
1 tbsp olive oil
1 salt and black pepper
1 rosemary sprig, leaves only, choppe, d
1 * (or good quality lamb or beef bro, th)
1 ** chine bones and fat removed
Directions
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.
Servings: 4 servings
Postrio's Roasted Rack Of Lamb With Black Oli Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
It is quite possible to follow the history of recipes back into ancient history, in truth as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, sadly, these old cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
Later on, we have two interesting cookery books from the 14th Century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that appears on menues today, but rather recipes for the types of meals on the menus of the nobility of the period. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, including coriander, basil and rosemary. These new foods and tastes led to an increase in publications on food, some of which still exist in private libraries. The introduction of the TV brings us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Postrio's Roasted Rack Of Lamb With Black Oli recipe.
