Olive-Crusted Rack Of Lamb Recipe - Cooking Index
Olive-Crusted Rack Of Lamb Recipe - Cooking Index
The divine lamb dish featured here is a perfect example of the excellent food served at El Olivo. This romantic restaurant, in a restored olive-oil mill, is a great spot to wine and dine someone special -- the many wax-drenched candelabra are very nice touches. Service is impeccable, friendly, and attentive, including a sommelier at the ready to pair Spanish wines with the delicious local cuisine. El Olivo is one of three restaurants located in La Residencia, a beautiful resort in the western Majorca town of Deià.
Type: Lamb| Sauce | ||
| 2 lbs | 908g / 32oz | Meaty lamb neck and shoulder stew bones |
| 1/4 cup | 59ml | Olive oil |
| 1 cup | 146g / 5.1oz | Leek, white and pale green parts only - chopped (large) |
| = (abt 1 1/4 cups) | ||
| 1 | Carrot - peeled, chopped (large) | |
| 1 | Onion - chopped | |
| 1 | Tomato - chopped (large) | |
| 1/2 cup | 118ml | Dry red wine |
| 6 | Garlic cloves - peeled | |
| 2 | Bay leaves | |
| 1 1/4 teaspoons | 6.3ml | Chopped fresh rosemary |
| 4 cups | 948ml | Water |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Lamb | ||
| 4 tablespoons | 60ml | Olive oil |
| 3/4 cup | 69g / 2.4oz | Minced shallots - (3 large) |
| 2 teaspoons | 10ml | Chopped fresh rosemary |
| 1 1/2 cups | 219g / 7.7oz | Fresh breadcrumbs - or more if needed |
| = (made from French bread) | ||
| 8 oz | 227g | Kalamata olives - pitted, chopped |
| Fine | ||
| = (or other brine-cured black olives) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 | Well-trimmed racks of lamb - (abt 1 1/4 lbs ea) | |
| 4 1/2 teaspoons | 22ml | Dijon mustard |
For Sauce: Sprinkle lamb bones with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add lamb bones and saute until dark brown, about 20 minutes. Transfer lamb bones to bowl.
Add leek, carrot, and onion to same pot. Saute until golden, about 12 minutes. Add tomato, red wine, garlic, bay leaves, and rosemary; bring to boil, scraping up browned bits. Add 4 cups water and lamb bones with any accumulated juices. Bring to boil. Cover partially, reduce heat to medium-low and simmer until thickened and reduced, about 2 hours.
Using tongs, discard lamb bones. Press vegetables and liquid through sieve into large bowl. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
For Lamb: Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shallots and rosemary; saute until soft, about 3 minutes. Add breadcrumbs and saute until golden brown, about 5 minutes. Add olives and stir until moist clumps form, adding more breadcrumbs if mixture is loose. Season crumb topping with salt and pepper. Cool.
Preheat oven to 400 degrees. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add lamb racks to skillet, rounded-side down. Sear until brown, about 6 minutes. Transfer to large rimmed baking sheet, seared-side up. Spread 1 1/2 teaspoons mustard over each. Press crumb topping into mustard. Roast lamb to desired doneness, about 25 minutes for medium.
Rewarm sauce over low heat, stirring occasionally. Cut lamb between bones and serve with sauce.
This recipe yields 6 servings.
Source:
Bon Appetit, May 2002
Average rating:
7 (1 votes)
Submit your rating:
Click a star to rate this recipe.