Rack Of Lamb Provencale With Garlic Confit

1. 1

   To Make Garlic Confit:

2. 2

   Separate garlic into cloves. Slice root end off each clove but do not peel.

3. 3

   Place in saucepan, cover with water and bring to boil.

4. 4

   Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.

5. 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.

6. 6

   To Pepare the Lamb Racks:

7. 7

   Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.

8. 8

   In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.

9. 9

   Preheat oven to 400 deg. F.

10. 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.

11. 11

    To Make Sauce:

12. 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.

13. 13

    To Serve:

14. 14

    Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.

15. 15

    Serve with roasted potatoes and vegetables.

16. 16

    Open your bottle(s) of wine, pour liberally, and enjoy!

* Per serving · 4 servings · Values may vary.