Rack of Lamb:
6 sprigs rosemary
1 tablespoon of juniper berries
2 racks of lamb (Have your butcher French the bones for you.)
Extra-virgin olive oil
Salt and pepper (large ground) to taste
Prep 4 to 24 hours ahead: Remove rosemary leaves from stem and finely chop with the juniper berries. Rub lamb lightly with olive oil. Season lamb lightly with salt and heavily with black pepper. Coat the meat with the rosemary juniper mix. Reserve until ready to roast.
Roast the meat at 425 degrees until internal temperature is:
• 110 degrees Fahrenheit for rare (about 20 minutes)
• 120 degrees Fahrenheit for medium-rare (about 25 minutes)
• 145 degrees Fahrenheit for medium-well (about 30 minutes)
Remember that the meat continues to cook once out of the oven, and the temperature will increase by approximately 5 degrees.
1 clove garlic, minced
2 shallots, minced
1/2 cup yellow raisins, soaked in 1 cup brandy or whisky till plump
1 cup roasted, peeled chestnuts (available jarred), chopped rough
2 sprigs rosemary (Remove leaves from stem and mince.)
Sauté garlic and shallot until soft. Add soaked raisins and soaking liquid. Reduce liquid by two thirds. (Care should be taken with alcohol and open flames.) Add chestnuts and rosemary and warm through.