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1
To Make Garlic Confit:
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2
Separate garlic into cloves. Slice root end off each clove but do not peel.
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3
Place in saucepan, cover with water and bring to boil.
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Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.
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5
Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce.
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6
To Pepare the Lamb Racks:
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7
Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.
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8
In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.
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9
Preheat oven to 400 deg. F.
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10
Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving.
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11
To Make Sauce:
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12
In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley.
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13
To Serve:
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14
Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
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15
Serve with roasted potatoes and vegetables.
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16
Open your bottle(s) of wine, pour liberally, and enjoy!
