-
1
Sprinkle lamb bones with salt and pepper.
-
2
Heat oil in heavy large pot over medium-high heat.
-
3
Add lamb bones and saute until dark brown, about 20 minutes.
-
4
Transfer lamb bones to bowl.
-
5
Add leek, carrot, and onion to same pot.
-
6
Saute until golden, about 12 minutes.
-
7
Add tomato, red wine, garlic, bay leaves, and rosemary; bring to boil, scraping up browned bits.
-
8
Add 4 cups water and lamb bones with any accumulated juices.
-
9
Bring to boil.
-
10
Cover partially, reduce heat to medium-low and simmer until thickened and reduced, about 2 hours.
-
11
Using tongs, discard lamb bones.
-
12
Press vegetables and liquid through sieve into large bowl.
-
13
Season sauce to taste with salt and pepper.
-
14
(Can be made 1 day ahead.
-
15
Refrigerate until cold, then cover and keep refrigerated.)
-
16
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
-
17
Add shallots and rosemary; saute until soft, about 3 minutes.
-
18
Add breadcrumbs and saute until golden brown, about 5 minutes.
-
19
Add olives and stir until moist clumps form, adding more breadcrumbs if mixture is loose.
-
20
Season crumb topping with salt and pepper.
-
21
Cool.
-
22
Preheat oven to 400F.
-
23
Heat remaining 1 tablespoon oil in heavy large skillet over high heat.
-
24
Working in batches, add lamb racks to skillet, rounded side down.
-
25
Sear until brown, about 6 minutes.
-
26
Transfer to large rimmed baking sheet, seared side up.
-
27
Spread 1 1/2 teaspoons mustard over each.
-
28
Press crumb topping into mustard.
-
29
Roast lamb to desired doneness, about 25 minutes for medium.
-
30
Rewarm sauce over low heat, stirring occasionally.
-
31
Cut lamb between bones and serve with sauce.
