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1
The sauce: Saute the garlic, shallots lots and peppercorns in 1 tablespoon butter until lightly browned.
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2
Add the Madeira and red wine, rosemary and tomato.
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3
Simmer until reduced by two- thirds, leaving about 1 cup total.
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4
Add the demi-glace and return to a boil.
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5
Whisk in remaining butter a little at a time until it is incorporated.
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6
If you wish a thicker, richer sauce, add more butter.
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7
Strain sauce through a fine strainer, then transfer to a blender.
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8
Add half the olives and puree until almost smooth.
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9
Roughly chop the remaining olives and add to the sauce.
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10
Season with salt and pepper to taste.
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11
Set aside in a warm place until serving time.
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12
The lamb: Rub racks well with olive oil and season with salt, pepper and rosemary.
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13
Let come to room temperature.
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14
Heat a roasting pan or large saute pan until very hot.
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15
Add a few drops oil and sear the lamb racks in it on all sides until brown.
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16
Place the racks bone side down in the hot pan and transfer to a 400F (200C) oven.
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17
Roast to medium rare, or to desired doneness, 10 to 20 minutes.
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18
Let lamb rest for 15 minutes, then slice into 8 chops per rack.
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19
Serve 4 chops to a plate (nap napped with a bit of sauce) with garlic mashed potatoes and lightly cooked vegetables of your choice.
