Serving suggestions:
Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with 4 (4-bone) servings).
Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium).
When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.
While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half.
Heat the demi glace and rosemary in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce.
At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper.
To serve, ladle the sauce onto 4warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, Sauteed wild mushrooms, and a seasonal green vegetable.
Roasted Garlic Bread Pudding:
Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool.
Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
Allow the mixture to stand overnight, covered in the refrigerator.
Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown.
Roasted Garlic:
To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	265674.8 Kcal (1112327 kJ)
Calories from fat	104653.97 Kcal
		% Daily Value*
Total Fat	11628.22g	17890%
Cholesterol	24437.66mg	8146%
Sodium	1227.4mg	51%
Potassium	97885.77mg	2083%
Total Carbs	30408.4g	10136%
Sugars	3679.95g	14720%
Dietary Fiber	1306.97g	5228%
Protein	12821.27g	25643%
Vitamin C	2152.8mg	3588%
Vitamin A	237.1mg	7902%
Iron	1909mg	10605%
Calcium	292618.5mg	29262%

Amount Per 100 g
Calories	3924.18 Kcal (16430 kJ)
Calories from fat	1545.8 Kcal
		% Daily Value*
Total Fat	171.76g	17890%
Cholesterol	360.96mg	8146%
Sodium	18.13mg	51%
Potassium	1445.83mg	2083%
Total Carbs	449.15g	10136%
Sugars	54.36g	14720%
Dietary Fiber	19.3g	5228%
Protein	189.38g	25643%
Vitamin C	31.8mg	3588%
Vitamin A	3.5mg	7902%
Iron	28.2mg	10605%
Calcium	4322.2mg	29262%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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