Roasted Rack of Lamb


1/2 rack of lamb
salt and pepper to taste
2 sprigs fresh thyme
1/2 tsp dried thyme
1 clove garlic, chopped
1 tbsp olive oil
2 oz leeks, julienne cut
2 tomatoes, cut in eighths
zest of 1/2 lemon, cut in eighths
10 black olives, pitted
1 tsp chopped parsley
Chine bone and trimmings from rack, chopped
1 tbsp oil
2 oz tomato paste
10 oz Mirepoix (carrot, celery, onion leeks, finely chopped)
1 clove garlic
thyme to taste
2 bay leaves
1/4 cup white wine


  1. Season rack of lamb with salt, pepper and thyme. Roast in preheated 375°F oven until medium rare.
  2. Saute the garlic in a skillet of hot oil. Add leeks, tomatoes, lemon zest, salt and pepper and saute for 30 seconds. Add olives and parsley. Adjust seasonings.
  3. to make Lamb Sauce, roast lamb bones with a little oil in preheated 375°F oven for about 1 hour.
  4. Add tomato paste and mirepoix. Roast for 5 minutes and add 1-1/2 quarts of water. Bring to a boil.
  5. Add seasonings and spices. Cook about one hour. Reduce to about 1 cup
  6. Bring white wine to a boil and reduce to half. Add wine reduction to taste. Strain. Serve with lamb.
  7. Carve lamb at table. Serve both sauce and tomato saute separately.

Makes 2 servings.

Source: American Lamb Council