For Sara (1/23): I use frequently cook lamb, but usually lamb chops or leg of lamb; however, in the past I have used the following recipes for rack of lamb.

I'm not sure where the Coach House was located which is why I didn't send this recipe
earlier. I believe the cook was Lianides and he also stated that the best lamb comes from
Kentucky. With the lamb he served artichoke heats, boiled and brushed with melted butter.
He also recommended a California Cabernet Sauvignon or a St. Emilion from Bordeaux.

Coach House Rack of Lamb
Roast 500 fro 20 min.

2 six-chop racks of lamb, about 2 lbs. each
1 clove garlic
1/2 t. lemon juice
1 t. good quality olive oil
1/4 t. salt
1/8 t. pepper
2 t. finely chopped parsley

Bordelaise Sauce
Remove excess fat, then scrape ends of bones of all fat & meat or have butcher prepare the racks oven ready.

Prepare Bordelaise Sauce. Preheat oven to 500.

Crush garlic clove & rub over bone side of meat; discard. Rub meat all over w/lemon juice, then w/olive oil. Sprinkle w/salt & pepper, then rub in parsley. Put racks in roasting pan, meat side up. Roast 10 min; turn; roast 10 min. longer, or until lamb is browned on the outside, but still pink inside.

Cut each rack of 6 chops into three 2-chop sections. Serve w/sauce.

Bordelaise Sauce:
Saute 2 T finely chopped shallots in 2 T butter in med-size saucepan until tender. Add 3/4 c. dry red wine & boil down until reduced by 1/2.

Stir in 1 can beef gravy and 2 t. lemon juice. Add salt & freshly ground black pepper to taste. Heat to boiling, lower heat; simmer 5 min.

Makes 1 1/2 c.
Athena in DE

http://www.nancyskitchen