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Lamb à la Provence RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.


2 racks of lamb (1 1/4lb.) trimmed and cut into four chops (racks normally have 8 chops so cut them in half)
1 Tblsp. olive oil
2 tsp. rosemary (dried, crushed)
1/3 cup shallots minced
2 tsp. black pepper
1/2 cup port wine
2 cups beef stock
1 tsp. cornstarch (dissolved in about 2 Tblsp. beef stock)

  • Rub both racks of lamb with olive oil, rosemary, salt and pepper and let them stand at room temperature for about 30 minutes.
  • In a skillet with the olive oil, heat the oil, saute the lamb for about 1 minute on each side and transfer the racks to a serving plate.
  • Meanwhile, discard the fat from the skillet.
  • Add the butter and shallots and cook over medium heat, stirring for 1 minute.
  • Add some pepper and wine and reduce the liquid by half.
  • Add the stock and bring the liquid to a boil, reduce by half.
  • Stir the cornstarch mixture and add it in a stream to the boiling sauce.
  • Whisk lightly over medium eat until thickened.
  • Divide the sauce into four serving plates and arrange the 4 chop racks over each.

Serves 4

Shirley Cline