Lamb - Rack of Lamb
- 4 racks of lamb, each with 7 or 8 ribs, 3 to
- 3 1/2 lb. total, Frenched
- Salt and freshly ground pepper, to taste
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups roasting crust
- 3 Tbs. Dijon mustard
- 1/3 cup minced shallots
- 1/3 cup dry sherry
- 1 cup chicken stock
- 4 tsp. veal demi-glace
- 2 Tbs. unsalted butter, at room temperature
Preheat an oven to 450 degreesF. Lightly season the racks of lamb with salt and pepper.
In a large roasting pan or sauteuse pan over high heat, warm 3 Tbs. of the olive oil until almost smoking. Add the racks of lamb and brown on both sides, about 2 minutes per side. Transfer to a carving board.
In a shallow bowl, combine the roasting crust and the remaining 5 Tbs. oil. Brush the meat side of the racks with the mustard, then coat with the roasting crust mixture. Arrange the racks, crust side up, in the roasting pan, spacing them evenly apart. Roast until an instant-read thermometer inserted into the thickest part of the rack, away from the bone, registers 130°F for medium-rare, 15 to 20 minutes, or until done to your liking. Transfer the racks to a clean carving board, cover loosely with aluminum foil and let rest for 5 minutes.
Pour off all but 2 Tbs. of the fat from the pan and set the pan over medium heat. Add the shallots and sauté until softened, about 2 minutes. Add the sherry and cook, stirring to scrape up the browned bits, until reduced by half, 2 to 3 minutes. Whisk in the stock and demi-glace and cook until slightly thickened, 3 to 5 minutes, then whisk in the butter. Pour the sauce through a fine-mesh sieve into a sauceboat.