Recipe - Roasted Rack Of Lamb With Tomato Compote

LAMB
1 Rack of lamb;, (8 chops)
4 Cloves garlic
1 tablespoon Rosemary
1 tablespoon Thyme
One fourth cup Olive oil

TOMATO COMPOTE
One half cup Onion minced
2 tablespoon Minced garlic
One fourth cup Diced carrots
One fourth cup Diced celery
One fourth cup Chopped black olives
1 tablespoon Chopped anchovies
3 cup Chopped; peeled and seeded
tomatoes
1/8 cup Olive oil

CHEF DU JOUR DON YAMAUCHI SHOW #DJ9220

In a blender, puree garlic, rosemary, thyme and olive oil. Coat lamb with
oil mixture and let stand overnight in the refrigerator. Season with salt
and black pepper.

Roast at 450 degrees until medium rare or desired doneness.

Tomato Compote: In a saucepan, sweat carrots, onions, celery and garlic.

Add tomatoes, olives, and anchovies. Cook down until most of the juice from
tomatoes is gone.

Season with salt and pepper.

Garnish with sauteed spinach and thin strips of fried shoestring potatoes.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 10, 1998