GARLIC CONFIT

GARLIC CONFIT image

Yield 8

Number Of Ingredients 7

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Ingredients

Peel 1 cup of garlic cloves, and place them in a saucepan. Cover them completely with canola oil and cook gently over medium low heat. ( no bubbles should break the surface) for 40 minutes, stirring every 5 minutes, until the cloves are completely tender when pierced by a knife. This works best with a heat difuser, or moving the pan partially off the heat to keep oil from boiling. Allow the garlic to cool in the oil. Unused confit maybe refrigerated in the oil for up to one week.
Combine the mustard and honey in a small bowl set aside. Combine the butter, 4 cloves garlic confit and anchovies in a small food processor and puree until smooth.
Transfer the puree to amedium bowl and stir in the bread crumbs, parsley and rosemary to combine. Do not over mix.
Brush the mustard mixture over the fat and meat, but not the underside of the racks, pressing gently and patting them so the crumbs adhere. (The lamb can be refrigerated on the rack in the roasting pan for up to 6 hours, but remove it from the fridge 30 min before roasting.
Postion the oven rack in the bottom third of the oven. Preheat the oven to 425 degrees.
Put the lamb in the oven, meat side toward the back, and roast for 25 to 35 minutes, until the temperature in the center of the meat registers 128 degrees to 130 degrees. Let the racks rest on the rack in a warm place for 20 minutes for med rare.
Carve each rack into four 2 bone chops, and arrange them on a platter. Sprinkle with grey salt and serve with artichoke mustard on the side.

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