Roasted rack of lamb with onion jam

Ingredients

• 2 racks lamg-7 ribs each, frenched
• 1tbs olive oil
• for marinade
• 1 cup coarse-grained dijon mustard
• 1 sprig fresh rosemary,leaves only
• 8 black peppercorns, crushed
• 2 garlic, crushed
• FOR ONION JAM
• 2 tbst butter
• 8 oz/250 gr/ onions
• 1/4 cup white wine
• 2 tbsp granulated sugar
• FOR SAUCE
• 2 tbsp red wine
• 2 cups lamb or beef stock
• 1 clove garlic, crushed
• 1/2 tsp chopped fresh rosemary
• salt and pepper to teste
• steamed vegetables and roasted potatoes as accompaniments

Directions

1 Marinade: In a food processor, combine mustard, rosemary, peppercorn and garlik -puree untill smooth.With a brush generously coat the entire racks of lamb with the marinade. Cover and refrigerate overnight.
2.Onion jam
In a heavy saicepan, melt butter over medium heat.Stir in onions, sugar, and white wine.Reduce heat to medium-low and cook, uncovered and stirring occasionally, 30 minutes or unill onions are soft and caramelized.
Bring lam to room tempreture. Oven preheated to 375 F. In an ovenproof frying pan, heat olive oil over medium-high heat. One at a time,cook lamb racks, turning occasionally, for 4 minutes or untill well browned. Return both racks to pan, stand them up, interlocking the rib bones.Roast for 30 minutes for medium-rare
Remove lamb from pan, tent with foil and keep warm. Discard the fat in the pan and stir the red wine into the pan drippings. Bring to a boil, scraping browned bits of the bottom of the pan. Add stock, garlic and rosemary. Boil untill reduce to 3/4 cup(175ml). Strain sauce and season to taste with salt and pepper.
Carve the lamb with a sharp knife, cutting between the ribs. Arrange the lamb over a mound of warm onion jam .Drizzle with sauce and serve.
Bon appetite

Submitted 6/13/05.
Source: Robert Rose's favorite
Submitted By: Anna
a_mollova@yahoo.com
Roasted rack of lamb with onion jam