Rack of Lamb with Verjus-Shiitake Mushroom Reduction Sauce

Navarro was a sheep ranch before the land was planted to grapes in 1974. We still raise a few lambs each year

1/4 cup olive oil
8 Shiitake mushroom caps, quartered
2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons whole grain mustard
1 cup Verjus
1/2 cup veal or beef stock
salt and pepper
4 six to eight ounce racks of lamb
(4 bones per rack)
salt and pepper
1/4 cup olive oil

In saucepan heat olive oil until almost smoking. Add mushrooms, shallots, garlic and mustard. Cook on medium heat 3 minutes. Add Verjus and reduce by half (about 10 minutes). Add veal or beef stock and reduce until sauce is desired consistency (about 10 minutes). Add salt and pepper to taste.

Sprinkle racks with salt & pepper. In large sauté pan, add olive oil and heat until almost smoking. Carefully add lamb and sear until golden on all sides. Place in 450º oven for 15 - 20 minutes. Remove from oven and let rest for 5 minutes. Cut into 4 chops and fan out on plate or platter. Sauce and serve immediately.

Serves Four

Steve Smith
Albion, CA