Roasted Rack Of Lamb With Roasted Garlic Bread Pudding and Rosemary Jus

For Roasted Garlic Bread Pudding: Cut the tops off the garlic heads and simmer in milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with oil.

Place in a tightly covered pan and roast for 2 hours in a 275 degrees F oven. Uncover and let cool.

Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.

Set a skillet over medium heat and add oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften.

Mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool.

Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended.

Combine the cream mixture with the vegetables and the dried bread cubes and mix well. Allow the mixture to stand overnight, covered in the refrigerator.

Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin.

Bake in a 350 degrees F oven for 45 to 60 minutes until golden brown.

For Rack of Lamb: Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half.

Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned.

Turn the racks fat side up and place in a 350 degrees F oven for about 30 minutes. You can use a probe thermometer to check the temperature. Alternatively, roast the racks in a 325 degrees F convection oven for 20 to 25 minutes to get to medium.

When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.

While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the merlot, turn the heat down to medium, and reduce by half.

Heat the demi-glace in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce.

At this time, combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper.

To serve, ladle the sauce onto warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding.