January/February 2008
Serves 5
Lamb
- 2 racks domestic lamb, trimmed and frenched
- 1 head fresh garlic, peeled and chopped
- 1/2 cup Pommery mustard
- 1 cup pistachio nuts, chopped fine
- 2 tablespoons cracked black pepper
- 1 teaspoon fresh rosemary leaves, chopped
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
Sauce
- 1/2 cup sun-dried cherries
- 1 cup Schlafly Coffee Stout
- 1 cup veal stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Rub lamb rack with kosher salt and pepper. Heat olive oil in a medium skillet. Brown lamb on all sides.
While lamb is browning, mix mustard, garlic, nuts and rosemary. When lamb is fully brown, coat with a layer of the nut mixture; place in a roasting pan, bone side down. Roast at 350 for 20 minutes. When lamb is done, remove from oven and let rest for 15 minutes.
Heat same skillet in which lamb was browned; add stout, veal stock and cherries. Simmer for approximately 15 minutes until cherries start to absorb stout and liquid has reduced by half. Slice lamb into chops, and serve three chops per person. Top with 2 ounces of the cherry-stout reduction.
