Ingredients
For Lamb
- 1 (1 1/4-lb) frenched rack of lamb (about 8 chops)
- 2 teaspoons Dijon mustard
- 1 teaspoon chopped rosemary
- 1 teaspoon thyme leaves
- 2 large garlic cloves, minced
- 1 tablespoon olive oil
For Pineapple Sage Sauce
- 2 cups lamb or chicken stock
- 2 tablespoons dry white wine
- 2 garlic cloves, smashed
- 1 large shallot, coarsely chopped
- 1 Turkish or 1/2 California bay leaf
- 1 tablespoon fresh lemon juice
- 1 tablespoon mild honey
- 1 cup diced (1/2 inch) fresh pineapple
- 2 teaspoons vegetable oil
- 1 teaspoon chopped sage
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