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Rack of Lamb with Anise and Sweet Garlic
Ingredients
2 racks of lamb (8 ribs each)
coarse salt
freshly ground pepper
2¼ tspn anise seed
2 garlic bulbs, cloves separated but not peeled
½ tspn sugar
2 tbsp red wine vinegar
1. Season the racks with salt, pepper and 1 tspn of anise seeds. Place the racks of lamb in a roasting pan. Strew the garlic around the lamb and roast in a preheated 425ºF [220ºC.] oven for 45 minutes (rare) to 55 minutes (medium). Remove the meat from the oven and place it on a carving board to rest.
2. With a slotted spoon, remove the garlic cloves from the roasting pan and pop the flesh out of the skins into a small skillet. Add the remaining anise seeds, along with sugar and vinegar. Bring to a boil and reduce rapidly until the sugar and liquid turn viscous and syrupy, and coat the garlic. Season with salt and pepper.
3. Slice the racks into chops. Serve 3 to 4 chops per person on warmed plates. Spoon some garlic and sauce around the chops and serve.
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