Roasted Rack of Lamb with Black Olive Sauce (Postri

Name: Roasted Rack of Lamb with Black Olive Sauce (Postrio's)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each garlic cloves peeled, crushed; 4 each shallots peeled, chopped; 1 tablespoon black peppercorns; 1/2 cup butter, unsalted; 2 cups madeira wine; 2 cups red wine; 1 small rosemary sprigs; l medium tomatoes diced; 1 cup demi-glace; 1/2 cup olives nicoise, pitted; 1 x salt; 1 x black pepper; 2 each lamb racks, 8 chops each, chine bones and fat removed; 1 tablespoon olive oil; 1 x salt; 1 x black pepper; 1 each rosemary leaves or sprig, chopped

Servings: persons

4 each garlic cloves peeled, crushed
4 each shallots peeled, chopped
1 tablespoon black peppercorns
1/2 cup butter, unsalted
2 cups madeira wine
2 cups red wine
1 small rosemary sprigs
l medium tomatoes diced
1 cup demi-glace
1/2 cup olives nicoise, pitted
1 x salt
1 x black pepper
2 each lamb racks, 8 chops each, chine bones and fat removed
1 tablespoon olive oil
1 x salt
1 x black pepper
1 each rosemary leaves or sprig, chopped

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

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 each garlic cloves peeled, crushed, 4 each shallots peeled, chopped, 1 tablespoon black peppercorns, 1/2 cup butter, unsalted, and more.

Yes, Roasted Rack of Lamb with Black Olive Sauce (Postrio's) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Rack of Lamb with Black Olive Sauce (Postrio's)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions