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1
In a large saucepan, cook the bacon over moderate heat until crisp around the edges.
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2
Add the onion, carrot, celery and whole garlic cloves and cook until softened, about 10 minutes.
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3
Add the tomato, peppercorns, thyme, bay leaf, wine and port and cook over moderate heat until reduced by half, about 15 minutes.
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4
Strain the sauce into a medium sauce-pan and cook over moderate heat until reduced to 1 cup, 10 minutes.
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5
Add the stock and reduce to 1/2 cup, about 20 minutes.
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6
Transfer the sauce to a small saucepan and refrigerate for 4 hours.
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7
Meanwhile, set the lamb, fat side up, in a medium roasting pan.
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8
Mix the minced garlic with the herbes de Provence and the oil and rub over the lamb.
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9
Refrigerate for at least 30 minutes or for up to 3 hours.
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10
Preheat the oven to 425.
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11
Generously season the lamb with salt and pepper and roast for 40 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 140 for medium rare.
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12
Transfer the lamb to a carving board and let rest for 10 minutes.
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13
Meanwhile, skim the fat from the sauce.
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14
Bring the sauce to a gentle simmer over moderate heat.
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15
Whisk in the butter, 1 tablespoon at a time, and season with salt and pepper.
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16
Carve the racks into double chops and transfer to plates.
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17
Drizzle the sauce over the lamb and serve with the Roquefort Bread Puddings.
