Description Recipe by Shawn McClain
2 (8-bone) lamb racks cleaned and frenched
4 tablespoons virgin olive oil
4 garlic cloves, crushed
1 tablespoon fresh marjoram, chopped
Cracked black pepper
2 heads Royal Rose Radicchio
2 tablespoons butter
1 small onion, minced
4 garlic cloves, minced
2 tablespoons tomato paste
8 sun-dried tomato halves
4 cured anchovies, minced
1/4 cup oil cured olives, pitted and halved
2/3 cup red wine
2 cups lamb stock
salt and pepper to taste
4 springs fresh marjoram for garnish
Marinate lamb racks in olive oil, garlic, marjoram and black pepper. Let stand 2-4 hours. Preheat oven to 375° F.
Cut radicchio heads into quarters. Heat a shallow sauce pan over medium heat, add butter and radicchio. Let brown slightly, add onion and garlic. Continue to cook over medium heat until onion is translucent. Add tomato paste and stir constantly, being careful to not allow tomato to burn on the bottom. Cook about 1-2 minutes until tomato is evenly distributed. Add sun-dried tomatoes, anchovies, olives and red wine.
Reduce wine by half and add lamb stock, salt and pepper. Place into a covered casserole dish and into a 375° F oven for about 25-30 minutes or until tender.
Strain any liquid from the radicchio caserole and place into a small sauce pot.
Reduce to sauce consistency, season and reserve. Remove lamb chops from marinade and grill to desired temperature. Remove radicchio from casserole dish and arrange onto four warm plates. Arrange lamb chops on top of radicchio and finish with reserved sauce.
Garnish with fresh marjoram and serve immediately.