Grilled Alberta rack of lamb with onion tart pissaladière

Preparation time is 1 hour 30 minutes.

Ease of preparation is easy.

Pre-heat oven to 350 degrees Fahrenheit.

Yield: 6 servings

Ingredients

Pissaladière:

• 3 tablespoons olive oil
• 3 large Spanish onions finely sliced
• 2 garlic cloves crushed
• water
• 12 to 18 black olives pitted
• 6 to 8 anchovy fillets (desalted – soak in water)
• salt & pepper to taste
• 1 bottom pie shell or pizza dough

Rack of Lamb:

• 3 racks of lamb Frenched
• 2 tablespoons of olive oil
• 1 carrot
• 1 stock celery
• 1 small onion
• lamb trimmings if available
• 1 glass red wine
• thyme, rosemary
• demi-glace mix
• coarse salt and pepper

Directions

Pissaladière:

1. In oil, sauté and caramelize the onion and garlic until very soft and brown.
2. Add a little water as you sauté if it gets too dark.
3. Add chopped olives and anchovies.
4. Season and cool.
5. Place the onion mixture on pizza dough or pie shell and bake in medium oven, 350 degrees Fahrenheit, for about 1 hour.
6. Serve hot or cold.

Rack of Lamb:

1. Rub racks of lamb with olive oil and sear in pan.
2. Next, place lamb in a roasting pan with chopped vegetables and lamb trimmings.
3. Season and roast racks until medium in a 450 degree Fahrenheit oven for 15 to 20 minutes.
4. Remove rack and keep warm.
5. On the stove top, continue cooking vegetables and trimmings until brown.
6. Deglaze with red wine.
7. Add herbs and demi-glaze with just enough water.
8. Simmer sauce until it coats a spoon.
9. Season and pass through a sieve.
10. Cut racks into chops and serve with a portion of pissaladière.
11. Garnish with a selection of vegetable of your choice and a sprig of fresh herbs.