Roasted Rack of Lamb with Burnt Tomato Sauce

Matthew has matched the Stag's Leap Wine Cellars CASK 23 with a rack of lamb served with "burnt tomato sauce," made with tomatoes and chilis whose skins are blackened to add an intriguing flavor dimension. He likes to serve this dish with zucchini seasoned with salt, pepper, and olive oil and cooked on the grill.

"A wine with so much character and such deep richness requires a dish that can stand up to it," he says. "This rack of lamb does just that. The lamb is rich and velvety, while the tomato sauce, which has its own interesting flavor characteristics, balances the boldness of this elegant wine."

Roasted Rack of Lamb with Burnt Tomato Sauce
(serves 4)

6 shallots, peeled
8 garlic cloves, peeled
1 pound medium tomatoes
2 large red arbol chilis
1/4 pound (8 tablespoons) butter
1/2 cup beef broth, preferably homemade
salt and pepper
two 8-bone racks of lamb, each cut into a 4-bone rack
vegetable oil
4 sprigs fresh rosemary

Make the sauce: Roughly chop the shallots and 4 of the garlic cloves. In two dry, very hot frying pans, burn the outsides of the tomatoes and chilis until black. Use a separate pan for each vegetable. In a third pan, cook half (4 tablespoons) of the butter over medium heat until light brown. Add the chopped garlic and shallots and cook until soft. Do not let the shallots or garlic color.

Purée the tomatoes and the butter mixture. Add the chilis a piece at a time, tasting after each addition to make sure the sauce is not too spicy. Strain through a medium-gauge strainer, so that the sauce retains its black spots. Add the broth. Taste and add salt as needed. Keep the sauce warm.

Prepare the lamb: Preheat the oven to 350 degrees. Season the 4-bone racks liberally with salt and pepper. Smash the remaining garlic cloves. For each rack, heat a skillet until very hot and cover the bottom with vegetable oil. Sear the rack until very brown on all sides. Reduce the heat to medium. Add 1 tablespoon of butter, a sprig of rosemary, and a smashed garlic clove. Spoon the flavored butter over the bones of the rack for the next several minutes. Place the rack on a large baking tray. Discard the cooked garlic and rosemary. Repeat with the remaining racks.

Roast in the preheated oven for about 8 minutes, or to the desired degree of doneness. Allow the racks to rest in a warm place for 5 minutes before carving.

To serve: Spoon sauce onto each plate and top with a carved 4-bone rack. Season with a little of the best salt that you can find and serve.