Olive-crusted Rack of Lamb

Name: Olive-crusted Rack of Lamb
Yield: 6 Servings
Ingredients: 2 pounds meaty lamb neck and shoulder stew bones; 1/4 cup olive oil; 1 large leek (white and pale green parts only), chopped (about 1 1/4 cups); 1 large carrot, peeled, chopped; 1 onion, chopped; 1 large tomato, chopped; 1 onion, chopped; 1 large tomato, chopped; 1/2 cup dry red wine; 6 garlic cloves, peeled; 2 bay leaves; 1 1/4 teaspoons chopped fresh rosemary; 4 cups water; 4 tablespoons olive oil; 3 large shallots, minced (about 3/4 cup); 2 teaspoons chopped fresh rosemary; 1 1/2 cups (or more) fresh breadcrumbs made from French bread; 8 ounces Kalamata olives or other brine-cured black olives, pitted, finely chopped (about 1 cup); 3 well-trimmed racks of lamb (each about 1 1/4 pounds); 4 1/2 teaspoons Dijon mustard

By El Olivo Majorca Spain

April 30, 2002

Recipe notes