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1
Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil.
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2
Cut the racks in half (leaving you with 4 (4-bone) servings).
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3
Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned.
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4
Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes.
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5
You can use a probe thermometer to check the temperature.
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6
(At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium).
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7
When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.
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8
While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft.
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9
Add the Merlot, turn the heat down to medium, and reduce by half.
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10
Heat the demi glace and rosemary in another saucepan and let simmer slowly for twenty minutes.
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11
Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce.
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12
At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening.
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13
Season with salt and pepper.
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14
To serve, ladle the sauce onto 4warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, Sauteed wild mushrooms, and a seasonal green vegetable.
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15
Set a skillet over medium heat and add 2 tablespoons oil.
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16
When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic.
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17
Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables.
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18
Cook for 2 more minutes, season with salt and pepper and let cool.
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19
Combine the whole eggs with the egg yolks and beat well.
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20
Stir in the heavy cream and the roasted garlic puree until well blended.
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21
Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
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22
Allow the mixture to stand overnight, covered in the refrigerator.
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23
Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6).
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24
Bake in a 350 degree F oven 45 to 60 minutes until golden brown.
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25
To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes.
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26
Drain, season with salt and pepper, and combine garlic with 3/4 cup oil.
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27
Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven.
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28
Uncover and let cool.
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29
Strain the oil to remove unwanted garlic skin.
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30
Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.
