For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Preparation

1- Remove the bones from the racks except the ribs. Trim off the excess of fat and nerves. Keep aside what you discard and keep in the fridge.

2- Brush the 2 racks of lamb with olive oil. Rub with the powdered cardamom and pepper.

3- Wrap in a plastic paper and allow to marinate for one day in the fridge.

4- The next day salt the racks of lamb with about 1 tsp of salt for both.

5- Brown the meat on both sides with 2 tbsp of olive oil in an oven dish, on a high heat.

6- Remove the racks of lamb and set aside.

7- Immediately add all the extra bones and trimmings from the lamb that was already cut off and brown at high heat on all sides.

8- Peel and cut the onions and the carrots in to medium pieces. Add to the bones with the garlic and the cardamom cloves and brown for 2 to 3 more minutes.

9. Place the racks of lamb over the bones and trimmings and put the dish in to the oven. Bake for about 8 minutes.

10. Turn the meat up side down.

11. Continue roasting the lamb so that it cooks for a total of between 12 to 15 minutes if you like your lamb medium, and depending on the thickness of the meat. You have to adapt the cooking time accordingly.

12. When done, remove the dish from the oven.

13. Transfer the lamb racks to another dish and put back in the turned off oven, leaving the door half opened; (at this stage the rack is not supposed to cook anymore, simply to stay warm).

14. Remove the fat from the rest of the juices in the oven dish, if necessary.

15. Put the oven dish on the stovetop on a medium heat.

16. Cut the tomatoes in to small pieces and add to the dish with the garlic cloves. Crush the tomatoes and the garlic with a fork.

17. Add the parsley and half a cup of water.

18. Stir and reduce the liquid by half by leaving to cook, evaporating off half the juices.

19. Add another half a cup of water.

20. Boil for 2 more minutes. You’ll need enough gravy to serve 4 people so continue to reduce the sauce until you have enough to serve 4 people, about 4 tablespoons, per person.

21. Strain through a sieve into a saucepan, disposing of all that is left in the sieve.

22. Check the taste and add salt or pepper if necessary. If you think the cardamom taste is not strong enough, crush the cardamom cloves and/or add a little extra cardamom powder to the gravy.

23. Serve the meat on plates or on a large serving dish with the gravy. If you like, after sieving the gravy, you can keep the onions and carrots and serve them with the meat.

If you want more recipes you can download the free ebook excerpt: “Cook French and Stay Slim”

Lamb chops with tapenade, capers and lime

Serves this dish with fresh spring vegetables, artichokes, asparagus, carrots, turnips ,garden peas... Serves 4

Ingredients

12 lamb chops
2 tbsp olive oil
1/lamb stock or veal stock
1 tbsp capers
1 tbsp tapenade
1 tsp lime juice
Skin of one lime
1/2 cup sugar
1 tsp chopped chives

Preparation

1- Peel the lime. Slice in julienne.

2- Blanch lime julienne for about 2 minutes in boiling water. Strain.

3- Put lime julienne in a small saucepan with the sugar and 1/2 pint of water. Simmer for about one hour or until the liquid turns to a syrup.

4- Remove from the heat and keep in a cool place.

5- Add salt and pepper to the lamb chops..

6- Fry in a skillet with the olive oil according to your taste, medium, medium well, well done. Remove from the skillet and keep in a warm place.

7- Deglaze the skillet with the stock. Reduce until half of the stock remains.

8- Add capers, tapenade and lime juice. Add the butter, keep boiling two more minutes while wisking the sauce.

9- To serve, place the lamb chops on individual serving plates and add the sauce. Sprinkle the lime julienne and the chives.

Note: I like to pour one spoon of olive oil in the plate at the last minute

If you want more recipes download the free ebook Excerpt: “Cook French and Stay Slim”

Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France to introduce in the 1980's fusion food, which at the time was unknown, and is considered an expert in that field by press people. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez He created a cake, famous in France, “Le Canelou de Provence”, sold today in the three major supermarket chains in France.

Article Source: EzineArticles.com

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