Rack Of Lamb With Tapenade Jus And Onion Jam

• tapenade
• 3 tablespoons finely chopped pitted Kalamata olives
• 1 tablespoon minced shallot
• 1 tablespoon minced fresh Italian parsley
• 1 anchovy fillet, finely chopped
• 1 teaspoon extra-virgin olive oil
• lamb
• 2 1 2/3-pound racks of lamb, excess fat and sinew trimmed
• 2 tablespoons olive oil
• 1/4 cup dry red wine
• 1 1/4 cups low-salt chicken broth
• 1 1/4 cups beef broth
• 1 large fresh thyme sprig
• Onion Jam

1. tapenade
2. Mix all ingredients in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead, Cover and chill.
3. lamb
4. Preheat oven to 450u0b0F. Rub each rack of lamb all over with 1 tablespoon olive oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 1 lamb rack at a time to skillet and cook until browned, about 4 minutes per side. Transfer lamb to rimmed baking sheet; reserve skillet.
5. Place lamb in oven and roast until instant-read thermometer inserted into center registers 125u0b0F, about 15 minutes. Remove from oven; tent with foil and let rest 10 to 15 minutes. Add wine, then both broths and thyme sprig to reserved skillet; boil until reduced to generous 1 cup, 8 to 10 minutes. Stir in tapenade. Season jus to taste with salt and pepper.
6. Cut lamb between bones into individual chops; divide among 8 plates. Spoon onion jam alongside. Drizzle tapenade jus over and serve.

tapenade, olives, shallot, fresh italian parsley, anchovy fillet, extravirgin olive oil, lamb, lamb, olive oil, red wine, lowsalt, beef broth, thyme, onion

Taken from www.epicurious.com/recipes/member/views/rack-of-lamb-with-tapenade-jus-and-onion-jam-50132198 (may not work)