Rack of lamb in thyme sauce

Preparation

1. Clean the rack of lamb, remove the silverskin and fat and carefully scrape off the skin and meat from the lamb back bone.
2. Set aside the meat trimmings (approx. 500 g) and chill the rack of lamb.
3. Finely slice the garlic and onions.
4. Heat 3 tablespoons of olive oil in a large saucepan and fry the meat cuts over a high heat for 5 minutes. Add half of the garlic and all of the onions and fry with the meat for a further 3-4 minutes.
5. Add the tomato purée and fry for a further 30 seconds while stirring. add 125 ml red wine to deglaze and reduce considerably. Top up with 250 ml water and 250 ml lamb stock and simmer uncovered over a low heat for approx. 20 minutes.
6. Add the bay leaves and 7 thyme stalks 5 minutes before the end of the cooking time.
7. Pour the sauce through a fine sieve into a pan and press well until you have approx. 250 ml of sauce. Reduce to 150 ml and season to taste with salt and pepper. Thicken the sauce with a little cornflour and cook for a further 2 minutes on a low heat.
8. Preheat the oven to 180 degrees.
9. heat 3 tbsp olive oil and butter in a non-stick frying pan. Fry the rack of lamb with the remaining 3 sprigs of thyme and garlic on the meat side down over a medium heat for 2 minutes, turn and season with salt and pepper.
10. Cook the rack of lamb in the preheated oven on the 2nd shelf from the bottom for 12-15 minutes.
11. Remove and wrap in aluminum foil. leave to rest for 5 minutes.
12. Portion between the rib bones, heat the sauce and serve immediately with the meat.