Roast Rack of Lamb with Roasted Garlic & Rosemary Sauce
Submitted by Executive Chef Kenneth Boyd, C.C.C. of Hockley Valley Resort

Ingredients:
2 pieces lamb racks, (trimmed)
8 cloves peeled garlic
1 stem of fresh rosemary
½ cup (120ml) dry red wine
2 tbsp. (30ml) cornstarch
salt and pepper to taste

Preparation:
To prepare lamb racks, season with 1 glove chopped garlic, ¼ stem of chopped rosemary leaves, salt and crushed black pepper. Place racks bone side down in roasting pan and place garlic cloves in pan with remaining rosemary. Place pan in 350° F (177° F) oven and roast for 20 minutes. Remove lamb from pan and set aside to rest. Deglaze roasting pan over high heat with red wine and reduce by half. Add 1 cup (240 ml) water and bring to a rapid boil. Dissolve cornstarch in cold water and add to boiling sauce , whisking rapidly. Transfer to blender and puree, strain through a fine sieve and keep warm. Carve lamb between bones and arrange on plate, spoon warm sauce over and serve garnished with fresh Ontario vegetables and potatoes.

Please refer to the reference #OSMA CIR-0017 for any inquiries on this recipe.