Quoting Michael Loo to Dale Shipp <=-

The chine bone is the backbone. I don't know
why the additional terminology for butchering.

Chine derives from Norman French; back from Anglo-Saxon old German.
Both words are ancient. Back in 1066 the peasant farmers raising the
animals spoke Anglo-Saxon while the cooks and other indoor servants
of the conquering lords learned a little French. Thus cows were
killed for their boeuf, swine for their porc. If the slaughterhouse
didn't remove the backbone then the chef had to remove the chine
bone.

why use the peel of a lemon instead of the zest. Seems to me
that would add the bitter pith.

It would. Some people like that, though.
People who like IPAs might

It's a different flavour of bitter. I like IPA (mind you my Big Rock
clocks in at just 32 IBUs; I'm not sure I'd like some of the craft
beers that score over 100) and Angostura bitters well enough.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Rack of Lamb with Black Olive Sauce
Categories: Lamb, Wine, Beef, Bbq, Sauces
Yield: 4 Servings

SAUCE:
4 cl Garlic, peeled, crushed
4 Shallots, peeled, chopped
1 tb Black peppercorns
1/2 c Unsalted butter
2 c Madeira
2 c Red wine
1 sm Rosemary sprig
l Medium tomato, diced
1 c Demi-glace *
1/2 c Pitted Nicoise olives
Salt and black pepper
THE LAMB:
2 Lamb racks, 8 chops each **
1 tb Olive oil
Salt and black pepper
1 Rosemary sprig, leaves
-only, chopped

* or good quality lamb or Beef broth

** chine bones and fat Removed

The sauce: Saute the garlic, shallots lots and peppercorns in 1
tablespoon butter until lightly browned, Add the Madeira and red
wine, rosemary and tomato. Simmer until reduced by two-thirds,
leaving about 1 cup total. Add the demi-glace and return to a
boil. Whisk in remaining butter a little at a time until it is
incorporated. If you wish a thicker, richer sauce, add more
butter. Strain sauce through a fine strainer, then transfer to a
blender. Add half the olives and puree until almost smooth.
Roughly chop the remaining olives and add to the sauce. Season
with salt and pepper to taste. Set aside in a warm place until
serving time.

The lamb: Rub racks well with olive oil and season with salt,
pepper and rosemary. Let come to room temperature. Heat a
roasting pan or large saute pan until very hot. Add a few drops
oil and sear the lamb racks in it on all sides until brown. Place
the racks bone side down in the hot pan and transfer to a 400F
oven. Roast to medium rare, or to desired doneness, 10 to 20
minutes. Let lamb rest for 15 minutes, then slice into 8 chops per
rack. Serve 4 chops to a plate napped with a bit of sauce, with
garlic mashed potatoes and lightly cooked vegetables of your
choice.

This recipe is from chef Anne Gingrass of Wolfgang Puck's SPAGO,
Postrio and Brix.

The olive sauce in this lamb dish looks very interesting.

From: Karl E. Moser

MMMMM

Cheers

Jim


... The human body has enough bones to make an entire human skeleton.

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