Ingredients:

Yield: 6 servings

Aromatic Sauce

1/2-lb. lamb scraps and bones (or parings from racks)
1/2-cup all-purpose flour for dredging
3 Roma tomatoes
1 Tbs. olive oil, plus 2 Tbs. for cooking the lamb racks
1/2-cup dry white wine
1 cup ruby port wine
1 head garlic, split across
1 branch fresh thyme
1/2-tsp.cardamom seed
1/2-tsp. coriander seed
1/2-tsp. cumin seed
3 cups prepared chicken stock
2 cups water
salt and pepper to taste

Directions:

1. Dredge the lamb scraps in the flour.
   
2. Heat a 4-quart saucepot to high heat, add the olive oil and the lamb scraps and brown them well.
   
3. Add the three tomatoes and cook for 5 minutes.
   
4. Deglaze the pan with the white wine, then add the port wine and reduce to a syrupy consistency.
   
5. Add the garlic, thyme, spices, chicken stock and water and bring to a boil.
   
6. Lower the heat and simmer for 2 hours, reducing the sauce until you are left with approximately 1-1/2 cups of liquid.
   
7. Season and strain.

Hot Date Marinade

Ingredients:

1 cup pitted dates
1 chipotle chili (or 1/4-tsp. chili pepper flakes or cayenne)
1 cup water

Directions:

1. Combine the dates, water and chipotle in a small saucepot and bring to a boil.
   
2. Lower to a simmer, and cook for 30 minutes.
   
3. Remove from the heat and allow to cool slightly.
   
4. Purée in the blender and set aside until completely cool.
   
5. When cool, liberally baste the lamb racks with 2/3 of the date marinade.
   
6. Refrigerate until ready to use.

Lamb

3 whole lamb racks, 3-4 lbs. each, split and chined, then "frenched" or 6 half-racks

Ingredients:

1. Wrap the bones on the lamb racks with aluminum foil; this will prevent them from burning in the oven.
   
2. Season the lamb racks liberally with salt.
   
3. Heat a 12-inch skillet (with an ovenproof handle) to high heat.
   
4. Add two tablespoons of olive oil to the pan and place the lamb racks, meat-side-down, into the pan.
   
5. Cook for 3 minutes, turn the lamb racks over onto their fatty sides and baste the meat side with the remaining date marinade.
   
6. Place the entire pan in the oven and cook for 15 minutes for medium rare.
   
7. Remove the racks from the oven, and let them rest for 5 minutes.
   
8. Divide each rack into 4 chops (or the half-racks into two chops each), and serve 2 chops per person with the aromatic sauce.

Renaissance Restaurant
Charles Dale, Chef and Owner
www.renaissancerestaurant.com

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