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Ингредиенты
- 2 lb meaty lamb neck and shoulder stew bones
- 1/4 c. extra virgin olive oil
- 1 lrg leek, white and pale green parts only minced
- Â Â (abt 1 1/4 c.)
- 1 lrg carrot peeled, minced
- 1 x onion minced
- 1 lrg tomato minced
- 1/2 c. dry red wine
- 6 x garlic cloves peeled
- 2 x bay leaves
- 1Â 1/4 tsp minced fresh rosemary
- 4 c. water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 Tbsp. extra virgin olive oil
- 3/4 c. chopped shallots - (3 large)
- 2 tsp minced fresh rosemary
- 1Â 1/2 c. fresh breadcrumbs or possibly more if needed
- Â Â (made from French bread)
- 8 ounce Kalamata olives pitted, minced
- Â Â fine
- Â Â (or possibly other brine-cured black olives)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 x well-trimmed racks of lamb (abt 1 1/4 lbs ea)
- 4Â 1/2 tsp Dijon mustard
Инструкции
- For Sauce: Sprinkle lamb bones with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add in lamb bones and saute/fry till dark brown, about 20 min. Transfer lamb bones to bowl.
- Add in leek, carrot, and onion to same pot. Saute/fry till golden brown, about 12 min. Add in tomato, red wine, garlic, bay leaves, and rosemary; bring to boil, scraping up browned bits. Add in 4 c. water and lamb bones with any accumulated juices. Bring to boil. Cover partially, reduce heat to medium-low and simmer till thickened and reduced, about 2 hrs.
- Using tongs, throw away lamb bones. Press vegetables and liquid through sieve into large bowl. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Chill till cool, then cover and keep refrigerated.)
- For Lamb: Heat 3 Tbsp. oil in heavy large skillet over medium-high heat. Add in shallots and rosemary; saute/fry till soft, about 3 min. Add in breadcrumbs and saute/fry till golden, about 5 min. Add in olives and stir till moist clumps form, adding more breadcrumbs if mix is loose. Season crumb topping with salt and pepper. Cold.
- Preheat oven to 400 degrees. Heat remaining 1 Tbsp. oil in heavy large skillet over high heat. Working in batches, add in lamb racks to skillet, rounded-side down. Sear till brown, about 6 min. Transfer to large rimmed baking sheet, seared-side up. Spread 1 1/2 tsp. mustard over each. Press crumb topping into mustard. Roast lamb to desired doneness, about 25 min for medium.
- Rewarm sauce over low heat, stirring occasionally. Cut lamb between bones and serve with sauce.
- This recipe yields 6 servings.
- Comments: The divine lamb dish featured here is a perfect example of the excellent food served at El Olivo. This romantic restaurant, in a restored olive-oil mill, is a great spot to wine and dine someone special - the many wax-drenched candelabra are very nice touches. Service is impeccable, friendly, and attentive, including a sommelier at the ready to pair Spanish wines with the delicious local cuisine. El Olivo is one of three restaurants located in La Residencia, a beautiful resort in the western Majorca town of Deia.
- Serve this refined Spanish dish as they do at the restaurant, with sauteed purple potatoes, mushrooms, baby carrots, and broccoli.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 6 servings | |
| Calories 360 | |
| Calories from Fat 207 | 57% |
| Total Fat 23.42g | 29% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 593mg | 25% |
| Potassium 286mg | 8% |
| Total Carbs 30.38g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.8g | 3% |
| Protein 5.28g | 8% |
