Rack of Lamb with Tapenade Jus and Onion Jam

Name: Rack of Lamb with Tapenade Jus and Onion Jam
Cook time: 4 hours
Yield: 8 Servings
Ingredients: 3 tablespoons finely chopped pitted Kalamata olives; 1 tablespoon minced shallot; 1 tablespoon minced fresh Italian parsley; 1 anchovy fillet, finely chopped; 1 teaspoon extra-virgin olive oil; 2 1 2/3-pound racks of lamb, excess fat and sinew trimmed; 2 tablespoons olive oil; 1/4 cup dry red wine; 1 1/4 cups low-salt chicken broth; 1 1/4 cups beef broth; 1 large fresh thyme sprig; Onion Jam (click for recipe)

By The Lodge at Kauri Cliffs New ZealandPhotographer Brian Finke

November 17, 2009

Image may contain Cutlery Fork Dish Food and Meal

Recipe notes