Medjool dates, pitted and finely chopped
C. Port wine
C. (about 1 1/2 pounds) toasted ground almonds
Thyme sprigs, choppedm
Rosemary sprigs, chopped
Sage sprigs, chopped
Freshly ground black pepper
8-bone lamb racks, frenched
Olive oil, as needed
oz. Roasted garlic puree
Soak the chopped dates in the port for 30 minutes; drain.
Mix together the almonds, breadcrumbs, drained dates, and chopped herbs. Add salt and pepper to taste. Season the racks well with salt and pepper. Heat some oil in a sauce pan over high heat and sear both sides of each rack until it is very browned. Set aside. For each 2 servings, to order: In a 375°F oven, roast a lamb rack on a pan for 12 minutes to reheat (internal temperature of 100°F). Spread 1 1/2 ounces roasted garlic on the top side of the rack. Press about 3/4 cup almond mixture on top to form a crust. Return rack to oven and roast to desired temperature (135°F for rare).
Let rack rest 3 to 4 minutes out of oven before slicing and plating.