Lamb Rack Provencale
Remo Berdux, Executive Chef, Ritz Carlton Seoul

2 ea 4 bone Lamb Racks, approx. 16 oz each
4 oz Fresh Tomatoes
2 oz Roasted Garlic
2 Tbs Olive Oil
2 oz Parsley Chopped
4 Tbs Red Wine
2 oz Mixed Herbs
1 oz Bread Crumbs
1 oz Dijon Mustard

Marinate and season the lamb rack. Roast slowly until only half cooked in hot oven. Mix the herbs, mustard and breadcrumbs and spread evenly over the lamb racks. Put the racks back in the oven and finish cooking to your liking. Peel and cut tomatoes into small dice. Saute the garlic and tomatoes in a pan. Deglaze with the wine and let it gently simmer to make your sauce.

Yield: 2 Servings