Roasted rack of lamb with tomato compote
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rack of lamb;, (8 chops) | |
| 4 | Cloves garlic | |
| 1 | tablespoon | Rosemary |
| 1 | tablespoon | Thyme |
| ¼ | cup | Olive oil |
| ½ | cup | Onion diced |
| 2 | tablespoons | Minced garlic |
| ¼ | cup | Diced carrots |
| ¼ | cup | Diced celery |
| ¼ | cup | Chopped black olives |
| 1 | tablespoon | Chopped anchovies |
| 3 | cups | Chopped; peeled and seeded tomatoes |
| ⅛ | cup | Olive oil |
Directions
LAMB
TOMATO COMPOTE
CHEF DU JOUR DON YAMAUCHI SHOW #DJ9220 In a blender, puree garlic, rosemary, thyme and olive oil. Coat lamb with oil mixture and let stand overnight in the refrigerator. Season with salt and black pepper.
Roast at 450 degrees until medium rare or desired doneness.
Tomato Compote: In a saucepan, sweat carrots, onions, celery and garlic.
Add tomatoes, olives, and anchovies. Cook down until most of the juice from tomatoes is gone.
Season with salt and pepper.
Garnish with sauteed spinach and thin strips of fried shoestring potatoes.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@...> on Mar 10, 1998
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