Rack of Lamb with Olive-Prune Sauce

• 1 tablespoon plus 2 teaspoons vegetable oil
• One 2 1/2-pound frenched rack of lamb
• Salt and freshly ground black pepper
• 1 large garlic clove, minced
• 1/4 cup dry red wine
• 8 pitted prunes, quartered
• 8 green Picholine olivespitted, halved and rinsed
• 2 tablespoons Nicoise olivespitted, halved and rinsed
• 1/4 cup chicken stock or low-sodium broth
• 1 teaspoon chopped rosemary
• 2 tablespoons cold unsalted butter

1. Preheat the oven to 400.
2. In a medium skillet, heat 1 tablespoon of the oil until shimmering.
3. Season the lamb with salt and pepper.
4. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes.
5. Turn the lamb fat side up and cook for 2 minutes longer.
6. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125 for medium-rare.
7. Transfer the lamb to a carving board and let rest for 10 minutes.
8. Discard the fat in the skillet.
9. Add the remaining 2 teaspoons of oil and the garlic and cook over moderate heat until fragrant, about 30 seconds.
10. Add the wine, prunes and olives and simmer over moderate heat until slightly reduced, about 1 minute.
11. Add the stock and rosemary and simmer for 1 minute.
12. Remove the skillet from the heat and swirl in the butter, 1 tablespoon at a time.
13. Season the sauce with salt and pepper.
14. Carve the lamb into chops and arrange on warmed plates.
15. Spoon the sauce over the lamb and serve.

vegetable oil, rack of lamb, salt, garlic, red wine, prunes, picholine, nicoise olivespitted, chicken stock, rosemary, cold unsalted butter

Taken from www.foodandwine.com/recipes/rack-of-lamb-with-olives-and-prunes (may not work)