ROAST RACK OF LAMB IN ORANGE AND SHERRY SAUCE

One great lamb recipe from Eecutive chef Philippe Wettel, Westin Ottawa. Serves 4

2 small racks of lamb, 7 ribs each, each rack 10 to 12 ounces (310 g)
salt, pepper
1 tbsp (15 ml) olive oil
½ cup (125 ml) dry sherry
For the marinade:
2 tbsp (25 ml) olive oil
juice of two oranges
zest from one orange
2 tbsp (25 ml) soy sauce
2 tbsp (25 ml) vinegar
pinch cayenne pepper
salt to taste
For the date compote:
¼ cup (50 ml) pitted dates
3 cups (750 ml) orange juice
1/3 cinnamon stick
Combine all marinade ingredients and place in large resealable plastic freezer bag. Season meat with salt, pepper and slip into plastic bag with marinade. Seal bag, toss to coat and refrigerate about 12 hours.
Preheat owen to 350F(180 C). Drain lamb from marinade, reserve marinade. Heat one tbsp (15ml) of olive oil in a heavy ovenproof frypan or Dutch oven and brown lamb on both sides, then roast in oven 15 min for medium rare, or 25 minutes for medium. Remove from pan or Dutch oven and let rest on a warmed plate 5 minutes at room temperature.
Add marinade to frypan or Dutch oven and simmer over high heat to thicken the sauce , about 10 min. Add sherry and boil, whisking to combine all pan juices.
To make the compote, in a separate saucepan cook dates with orange juice and cinnamon until dates are very soft and almost dry, about 20 min. Remove cinnamon stick and puree to syrup consistency.
To serve, cut racks into individual chops, spoon on sauce and serve with date compote and favourite vegetables.