Serves2
- Active Time:35 min
- Start to Finish:50 min
PETER MERRIMAN, MERRIMAN'S, WAIMEA, HAWAII
January 2009
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For Lamb
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1
(1 1/4-lb) frenched rack of lamb (about 8 chops)
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2
teaspoons
Dijon mustard
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1
teaspoon
chopped rosemary
-
1
teaspoon
thyme leaves
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2
large garlic cloves, minced
-
1
tablespoon
olive oil
For Pineapple Sage Sauce
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2
cups
lamb or chicken stock
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2
tablespoons
dry white wine
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2
garlic cloves, smashed
-
1
large shallot, coarsely chopped
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1
Turkish or 1/2 California bay leaf
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1
tablespoon
fresh lemon juice
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1
tablespoon
mild honey
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1
cup
diced (1/2 inch) fresh pineapple
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2
teaspoons
vegetable oil
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1
teaspoon
chopped sage
Roast lamb:
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Preheat oven to 400°F with rack in middle.
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Coat meaty side of rack of lamb with mustard and sprinkle with rosemary, thyme, garlic, and salt to taste, pressing to help adhere. Drizzle with olive oil.
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Heat oil in a 12-inch heavy nonstick skiller until hot, then sear lamb until golden, about 2 minutes. Transfer lamb to a roasting pan and roast in oven until an instant-read thermometer inserted 2 inches into center of lamb registers 130°F for medium-rare, about 20 minutes. Transfer to a cutting board and let stand 10 minutes, loosely covered with foil, then cut into chops.
Make sauce while lamb roasts:
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Boil stock, wine, garlic, shallot, bay leaf, lemon juice, and honey in a small saucepan over medium-high heat until reduced to about 3/4 cup, 20 to 25 minutes. Strain through a sieve into a cup, discarding solids.
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Pat pineapple dry. Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook pineapple, stirring occasionally, until lightly browned, about 3 minutes. Add stock mixture and sage, then simmer, mashing pineapple with back of a fork, until pineapple is slightly softened and sauce has thickened a bit, 2 to 4 minutes. Season with salt.
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Serve lamb with sauce.
