Page 174 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

FOR THE SAUCE: 1. Preheat the oven to 350°F.
½ cup unsalted butter
FOR THE SAUCE:
4 cloves garlic, peeled 2. To make the sauce, heat 1 tablespoon of the
and crushed
butter in a large skillet over medium heat. Add
4 shallots, peeled and the garlic, shallots and peppercorns and sauté
chopped
until lightly browned. DINNER
1 tbsp. black
peppercorns 3. Add the Madeira, red wine, tomato and
rosemary.
2 cups Madeira wine
4. Simmer until reduced by two-thirds, leaving
2 cups red wine
approximately 1 cup total, about 30 minutes.
1 medium tomato,
diced 5. Add the demi-glace and bring to a boil. Whisk
in the remaining butter a little at a time until it is THE MEDITERRANEAN REFRESH
1 small rosemary sprig
incorporated. (If you would like a thicker, richer
1 cup demi-glace (or sauce, simply add a little more butter.)
good-quality lamb or
beef broth) 6. Strain the sauce through a fine-mesh strainer,
½ cup pitted Niçoise then transfer to a blender.
olives 7. Add half the olives and purée until almost
salt and pepper, smooth.
to taste
8. Roughly chop the remaining olives, add to the
FOR THE LAMB: sauce and stir to mix.
2 lamb racks, 8 chops 9. Season with salt and pepper, to taste, then set
on each aside in a warm place until serving time.

1 tbsp. olive oil, plus
more for the pan FOR THE LAMB:
10. To make the lamb, rub each rack well with the
2 tsp. salt
olive oil and season with the salt, pepper and
2 tsp. black pepper rosemary.
1 rosemary sprig, 11. Heat a roasting pan or large sauté pan over
leaves only, chopped
high heat until very hot.
12. Add a few drops of oil to the pan, then add the
lamb racks and sear on all sides until brown.
recipe continues

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