Rack of Lamb With Garlic-Cream Sauce

• 20 cloves garlic, peeled
• 1 shallot, peeled and quartered
• 1 1/4 cups heavy cream, more as needed
• 1 rack of lamb (8 ribs), trimmed and Frenched by your butcher and cut into 4 2-rib sections
• 2 sprigs of thyme or rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste

1. Place garlic, shallot and cream in a small saucepan.
2. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours.
3. Transfer to a blender and puree, adding more cream as needed.
4. Set aside.
5. Rub lamb all over with thyme; discard sprigs.
6. Brush lamb with olive oil and season liberally with salt and pepper.
7. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
8. Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick.
9. Season lightly with salt and serve with lamb chops.

garlic, shallot, heavy cream, rack of lamb, thyme, olive oil, salt

Taken from cooking.nytimes.com/recipes/11171 (may not work)