Recipe - Rack Of Lamb In A Pecan Crust

CABERNET SAUCE:
One half cup Mushrooms, Sliced
1 Carrot, Diced
1 Stalk Celery, w/Leaves,
Chopped
1 small Onion, Minced
2 Shallots, Minced
One fourth cup Parsley, Chopped
One half teaspoon Dried Rosemary, Rubbed
One half teaspoon Dried Tarragon,
Crushed
1 Bay Leaf
1 cup Cabernet
2 tablespoon Tomato Paste
1 md Tomatoe, chopped
One half cup Lamb stock
1 tablespoon Allpurpoess flour

BARBECUE SAUCE
One fourth cup Ketchup
1 md Onion, chopped
One fourth cup White wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Dry mustard
One fourth teaspoon Tabasco sause

PREPERATION
8 ounce Rack of lamb, boned
One fourth cup Pecans, ground

Preheat the oven to 350 degrees. Preheat the broiler. Prepare the cabernet
sauce: Saute the vegetables until limp. Deglaze the pan with the wine. Add
the tomato paste, chopped tomato and lamb stock. Simmer, partially covered,
until reduced by half. Add the flour. Cook, stirring, until the sauce
thickens. Set aside One half of the sauce. Prepare the barbecue sauce: Combine
the ingredients. Mix a small amount of the barbecue sauce with the
remaining cabernet sauce. Strain. Season to taste. Season the rack of lamb
to taste. Sear the lamb under the broiler (12" from the heat source).
Brush the lamb liberally with the cabernet saucebarbecue sauce mixture.
Roll the meat in the ground pecans, coating thoroughly. Place the meat on a
rack in the oven. Roast until the nuts are toasted and the meat is medium
rare. Slice in 3 pieces, pour over some of the reserved cabernet sauce and
serve.