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1
Each rack of lamb is coated with a fairly heavy covering of fat.
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2
This is easily removed with the fingers and a knife.
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3
Pull off all the fat from the meaty part of the racks.
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4
Using a sharp knife, cut away the fat from the top of the ribs, cutting close to the bone.
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5
Using a cleaver, hack the bones in two, leaving about two inches of bones extending from the meat part.
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6
Reserve these bones.
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7
Hack off the chine bone.
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8
Discard the chine bones.
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9
This may all be done by the butcher when you purchase the racks.
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10
Sprinkle the racks with salt and pepper to taste.
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11
Select a heavy skillet large enough to hold the racks and hacked-off bones in one layer.
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12
Heat the oil in the skillet and add the racks top side down.
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13
Cook, turning occasionally to brown all sides, for about 13 minutes.
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14
Transfer the pieces to a serving platter to keep warm.
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15
Pour off the fat from the skillet and add two tablespoons of the butter.
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16
Add the onion and cook, stirring, until wilted.
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17
Add the wine and cook down almost completely.
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18
Add the tarragon, tomato paste and stir.
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19
Add the broth.
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20
Cook down quickly to about half a cup.
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21
Swirl in the remaining butter.
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22
Cut the rack between the ribs and serve with the sauce poured over them.
