RACK OF LAMB WITH GARLIC-CREAM SAUCE

Rack of Lamb With Garlic-Cream Sauce image

Provided by Jonathan Reynolds

Time 2h15m

Yield Serves 4

Number Of Ingredients 7

Ingredients

20 cloves garlic, peeled
1 shallot, peeled and quartered
1 1/4 cups heavy cream, more as needed
1 rack of lamb (8 ribs), trimmed and Frenched by your butcher and cut into 4 2-rib sections
2 sprigs of thyme or rosemary
2 tablespoons olive oil
Salt and pepper to taste

Steps:

Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 43 grams, Carbohydrate 11 grams, Fat 92 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 43 grams, Sodium 794 milligrams, Sugar 3 grams