Ingredients

2 pounds meaty lamb neck and shoulder stew bones

1/4 cup olive oil

1 large leek (white and pale green parts only), chopped (about 1 1/4 cups)

1 large carrot, peeled, chopped

1 onion, chopped

1 large tomato, chopped

1/2 cup dry red wine

6 garlic cloves, peeled

2 bay leaves

1 1/4 teaspoons chopped fresh rosemary

4 cups water

Lamb

• 4 tablespoons olive oil
• 3 large shallots, minced (about 3/4 cup)
• 2 teaspoons chopped fresh rosemary
• 1 1/2 cups (or more) fresh breadcrumbs made from French bread
• 8 ounces Kalamata olives or other brine-cured black olives, pitted, finely chopped (about 1 cup)

• 3 well-trimmed racks of lamb (each about 1 1/4 pounds)
• 4 1/2 teaspoons Dijon mustard

Description

The Divine Lamb Dish Featured Here Is A Perfect Example Of The Excellent Food Served At El Olivo. This Romantic Restaurant, In A Restored...

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