Rack of Lamb with Morel Sauce Prep Time: 15 minutes Cook Time: 25 minutes Servings: 4 Ingredients - 1 8-rib rack of lamb, Frenched - 1 cup dry red wine - 2 cloves garlic, mashed or pressed - 1 tablespoon soy sauce - 2 tablespoons olive oil, divided - 1/2 ounce dried morels - 2 tablespoons butter - salt and pepper    A special sauce for a special roast! Make sure the backbone, if present, has been cut between every other rib so rack can be easily carved.   Directions Mix wine, garlic, soy sauce and 2 teaspoons olive oil in a zipper-top bag just large enough to hold the rack. Add meat, close bag securely, and let meat marinate for an hour or two, turning the bag occasionally. Prepare the morels: unless they are very small, break into pieces. Soak in 1 cup hot water until soft, about 30 minutes. Carefully lift softened morels from soaking water,	1

	leaving behind any sand or grit. Squeeze gently to remove retained water. Save all soaking liquid - it has much of the morels' flavor. Heat butter in a small pan, add morels, salt and pepper lightly, and cook for a minute or two. Carefully pour soaking liquid over morels, leaving any grit in the soaking bowl. Cook morels until liquid has evaporated; set aside. About 30 minutes before serving time, preheat oven to 400°F. Remove meat from marinade ( reserve marinade) and pat dry. salt and pepper lightly.In a heavy oven proof skillet large enough to hold rack, add remaining oil and heat until shimmering. Brown meat on flesh side and ends, then turn bone-side down and put in hot oven. While meat roasts, finish sauce: add marinade to mushrooms and cook until liquid is reduced by about half. Taste for seasoning and keep warm. Roast meat to 125 - 130° on an instant-read thermometer, about 20 - 25 minutes. Let rest about 5 minutes, carve into 2-chop slices and spoon sauce over. Serve immediately.	2