| 1 | Postrio"s is a swank sf eatery. |
| 2 | I"ve never been there, but the place gets rave reviews. |
| 3 | This recipe is from chef anne gingrass. |
| 4 | The olive sauce in this lamb dish looks very interesting. |
| 5 | Might be a good choice for the festive season rushing upon us. |
| 6 | The sauce: saute the garlic, shallots lots and peppercorns in 1 tablespoon butter until lightly browned, add the madeira and red wine, rosemary and tomato. |
| 7 | Simmer until reduced by two-thirds, leaving about 1 cup total. |
| 8 | Add the demi-glace and return to a boil. |
| 9 | Whisk in remaining butter a little at a time until it is incorporated. |
| 10 | If you wish a thicker, richer sauce, add more butter. |
| 11 | Strain sauce through a fine strainer, then transfer to a blender. |
| 12 | Add half the olives and puree until almost smooth. |
| 13 | Roughly chop the remaining olives and add to the sauce. |
| 14 | Season with salt and pepper to taste. |
| 15 | Set aside in a warm place until serving time. |
| 16 | The lamb: rub racks well with olive oil and season with salt, pepper and rosemary. |
| 17 | Let come to room temperature. |
| 18 | Heat a roasting pan or large saute pan until very hot. |
| 19 | Add a few drops oil and sear the lamb racks in it on all sides until brown. |
| 20 | Place the racks bone side down in the hot pan and transfer to a 400f oven. |
| 21 | Roast to medium rare, or to desired doneness, 10 to 20 minutes. |
| 22 | Let lamb rest for 15 minutes, then slice into 8 chops per rack. |
| 23 | Serve 4 chops to a plate (nap napped with a bit of sauce) with garlic mashed potatoes and lightly cooked vegetables of your choice. |
| 24 | Makes 4 servings. |
| 25 | Per serving: 1,030 calories, 88 g protein, 8 g carbohydrates, 57 g fat |
| 26 | San francisco chronicle, 7/8/92 |
