1. To Make Garlic Confit: 2. Separate garlic into cloves. Slice root end off each clove but do not peel. 3. Place in saucepan, cover with water and bring to boil. 4. Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily. 5. Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce. 6. To Pepare the Lamb Racks: 7. Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half. 8. In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks. 9. Preheat oven to 400 deg. F. 10. Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving. 11. To Make Sauce: 12. In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley. 13. To Serve: 14. Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit. 15. Serve with roasted potatoes and vegetables. 16. Open your bottle(s) of wine, pour liberally, and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
