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Ingredients

• Garlic Confit:
• 1 head of garlic, minus the three cloves you will use for the marinade, all skinned but intact
• 3/4 cup olive oil
• 1 1-pound Frenched rack of lamb, well trimmed of any fat or nerves, cut into chops
• Salt
• Marinade:
• 1/3 cup olive oil
• 1/3 cup port
• 3 cloves of garlic, smashed
• 1 bunch of parsley stems (reserve the leaves for the sauce vierge)
• 1 twig of rosemary, snapped
• A good amount of coarsely ground black pepper
• Sauce Vierge 'Persillade':
• 1 head of confited garlic
• 1/2 cup garlic oil
• 2 tablespoons sherry vinegar or lime juice
• 3/4 cup fresh flat leaf parsley leaves, chopped
• The leaves from 1 stem rosemary, chopped
• Salt and pepper
• Port Syrup:
• 1/2 cup port
• 1/4 cup sugar
• Pinch of salt

Description

Serious Eats