Racks of lamb in spice crust with Fin du Monde beer sauce

• 2 racks of Québec lamb, prepared
• Salt and ground pepper
• About 1/4 cup Italian spices
• Olive oil

• 450ml veal broth, frozen
• 1/4 cup Fin du Monde beer from Unibroue, lukewarm
• 2 tablespoons unsalted butter
• Ground pepper

• Preheat the oven at 350°F.
• Place your racks on a working surface then season them with salt and pepper on all sides. Generously sprinkle with Italian herbs on all sides to form a crust and press well to make the flavors penetrate! Let rest on the counter for 20 minutes.
• In a big oven friendly skillet, heat a drizzle of olive oil at medium temp and sear the racks on all sides, 5-6 minutes total.
• Place in the oven and cook for about 25 minutes. Racks of lamb are good when rare or medium rare. I always verify the cooking by cutting them in the middle of the rack, that way it will finish cooking faster if I need to put it back in the oven!
• When there is about 15 minutes left to the lamb, start the sauce! In a medium pan at high heat, melt the veal broth, add the beer then bring to a boil. Season with pepper, stir well then reduce until 1/3 or about 10-12 minutes.
• Remove from heat, add the butter and melt while stirring until smooth consistency. Place back on heat and reduce for about 2 minutes more while stirring often! Turn off heat and keep sauce warm. ***Watch out, if your veal broth is unsalted, very important to season well with salt and pepper!***
• Cut the racks in chops and serve with the sauce on the side! Serve along with a nice salad and with my stuffed Portobellos with goat cheese and sugared nuts or with my asparagus and proscuitto rolls with grilled sesame seeds!

*** Trick : ask your butcher to saw the bones in between the chops if you do not want to cry when it’s time to cut and serve!