The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Pre-Heat the oven at 175 °C (350 °F).
2. Peel the garlic. Cut each clove in half, remove the germ (light green "sprout")

Preparation

1. Put the garlic in a small pot with the wine.
2. Bring to a boil, and reduce ( Boil down the liquid) [?] until nearly dry.
3. While the wine is reducing, season the rack of lamb with salt and pepper.
4. Lightly brown the lamb in a pan with the oil and butter.
5. Put the browned lamb in the oven.
6. Add the cream to the garlic and reduced wine.
7. Bring to a boil, and reduce by about half.
8. When the lamb is cooked, remove it from the oven and let it rest for about 5 minutes before slicing it.
9. While the lamb is resting, put the garlic and creme in the blender and purée it thoroughly. You may wish to press the mix through a sieve after blending to ensure a really smooth sauce - though that's not entirely necessary.

Finition

1. Slice the lamb, and serve it with the sauce.

Note: The lamb is best eaten medium rare. This should not take very long to roast - 10 or so minutes. You can, of course, cook it longer.